Conference Abstract Book

DENATURATION OF ANTI-NUTRITIONAL FACTORS Phytates = Main mineral chelator in cereals and legumes FODMAPs (Fermentable Oligo-, Di-, Mono-mers and Polyols)  Fructanes ATIs (amylase and trypsin inhibitors) Gluten Beneficial effect of fermentation  pH   Enzymatic activities • Degradation of phytates by yeast phytases (~40%) and LAB (~60%) • + Major role of flour phytases ➢ Phytasic activity ++ with, T°=30°C, long duration, pH 3.5-5.5 • Degradation of gluten by the action of proteases and improvement of digestibility • Degradation of ATIs by proteases (LAB) • Degradation of acrylamide precursor • Degradation of fructans by yeast inulinases and invertases (~60%), increased by sourdough (~90%) Acrylamide