Nutritional quality and nutrient bioaccessibility in sourdough bread

Bread is a staple food in the human diet and a source of energy and nutrients for the body. The bakery process started with the homemade and artisanal way to produce bread leavened with sourdoughs started prepared from flour and water mixture. However, over the years, technological, microbiological, and nutritional aspects were studied to understand, industrialize, and select the micro-organisms involved in the bread fermentation to offer to the consumers' healthier bakery products. Therefore, this mini-review aims to describe the nutritional quality and the biotransformation observed in the flour during the fermentation process that impacts the nutrients bioaccessibility and the beneficial effects produced by this process to the final product and consumers healthy.