Fermented cereals

Loponen, J., Mikola, M., Katina, K., Sontag-Strohm, T., Salovaara, H. 2004. Degradation of HMW glutenins during wheat sourdough fermentations. Cereal Chem 81 87-93. 

Wehrle, K. and Arendt, E.K. 1998. Rheological changes in wheat sourdough during controlled and spontaneous fermentation. Cereal Chem. 75, 882-886. 

Wu, J.Y. and Hoseney, R.C. 1989. Rheological changes in cracker sponges during an 18-hour fermentation. Cereal Chem. 66, 182-185. 

Table 6.1 SoRie traditional fermented cereal products consumed in Europe, Africa and Latin America that may be consumed in an uncooked or partially cooked state and contain live microbes... 

Fermented cereal-based food from Africa and Latin America... 

In Africa, numerous traditional fermented cereal-based foodstuffs are produced in small-scale production units in urban areas (Chavan Kadam, 1989). Some examples of African traditional fermented cereal-based products are summarised in Table 6.1. Cereal grains including sorghum, maize and millet are common substrates for lactic acid-fermented gruels and beverages known by different names such as, for... 

Arid, M., Daglioglu, O. (2002). Boza a lactic acid fermented cereal beverage as a traditional Turkish food. Food Reviews International, 18, 39-48. 

Salovaara, H., Simonson, L. (2003). Fermented cereal-based functional foods. Handbook of Fermented Food and Beverages. New York Marcel Dekker. 

Usually probiotics are taken in the form of dairy products, drinks, or supplements, but in African countries they have traditionally also been ingested in fermented cereal and in fermented vegetables in Asian countries. The claimed benefits of traditional fermented foods range from treatment of diarrheal diseases to alleviation of the side-effects of antibiotics to the prevention of a number of other health problems. In some countries fermented foods have even been associated with benefits to the skin. 

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