Conference Abstract Book

A CONTRIBUTION OF COMPOUNDS OF INTEREST Cereal type, ash content…  nutritional values of the flour Vitamines (E, B…) Minerals (germe, couche aleurone) Fibres (son) Other bioactive compounds (germe) Microbiota of sourdough Complex matrix Yeast Lactic acid bacteria Beneficial effect of fermentation • Micronutrient intake by the bread microbiota (yeast vitamins) • Better bioaccessibility of flour minerals (Fe, Ca, Mg, Zn) especially following the degradation of phytates • Increased resistant starch content