compounds that can act as free radical terminators, metal chelators, singlet
oxygen quenchers, or hydrogen donors to radicals (Hur, Lee, Kim,
Choi, & Kim, 2014). Metabolism of sourdough microbiota and the activity
of cereal enzymes are interdependent. Acidification, oxygen consumption,
and thiols accumulation by microbial metabolism modulate
the activity of cereal enzymes; in turn, cereal enzymes provide substrates
for bacterial growth (Ganzle, 2014). In different flours the combination
of specific cereal enzymes and the metabolism of lactic acid
bacteria could produce a different conversion of carbohydrates, proteins,
phenolic compounds and lipids leading to different overall effects