Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health (opens in new tab)

Fermentation is a traditional food process that has been used for ages, notably contributing to the production of bread, one of the main staple foods. The aim of this review is to explore how fermentation may be leveraged to enhance the digestibility and nutritional value of bread, addressing potential gastrointestinal disorders related to its consumption. Emerging gastrointestinal disorders such as non-celiac gluten or wheat sensitivity and irritable bowel syndrome (IBS) are discussed, highl...