The relevance and potential of the fermentation of wheat and oats

Cereals are the primary source of energy, carbohydrates and protein in the human diet (1). They also supply most dietary fibre, especially when whole grain products are consumed. Dietary fibres are paramount for gastrointestinal and overall health but are deficient in European diets, leading to a fibre gap.

Among cereals, wheat is Europe’s most produced and processed crop (2). Oats are much less produced and consumed, but their high-quality protein and dietary fibre and their suitability for coeliacs make them unique among cereals.

Fermentation can positively affect the taste, texture and even health-related properties of wheat-based products (3). It could also represent a new way to expand the use of oats in emerging plant-based foods such as dairy alternatives and meat analogues. Indeed, while oats are increasingly used to make such products, some of these plant-based alternatives are poor in protein and fibres and must be improved in taste and texture. Fermentation could help to solve these issues.

For the above reasons, wheat and oats have great potential. We use them as study objects in the HealthFerm project, which investigates the molecular changes introduced in various foods by designed fermentation processes and their effects on food quality and health.

(1)    https://doi.org/10.1093/nutrit/nuab084

(2)    https://www.fao.org/

(3)    https://doi.org/10.1016/j.fm.2009.07.011