Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza

Baking leavening agents and fermentation conditions may influence the gastrointestinal fate of nutrients in baked goods, thereby affecting their bioavailability. This study aimed to evaluate the digestibility of sourdough pizza fermented with lactic acid bacteria species (<i>Levilactobacillus brevis, Fructilactobacillus sanfranciscensis, Leuconostoc pseudomesenteroides</i>) and yeast, compared to traditional pizza fermented with baker's yeast. The effects of leavening time (up to 48 h) and microbial leavening agents on the nutritional profile and digestibility of baked pizzas were investigated by examining the microbiological and physico-chemical changes in the doughs, with a particular focus on the sugar content. Additionally, the degree of protein hydrolysis and the levels of FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) were quantified on the cooked pizzas both before and after in vitro gastrointestinal digestion. In vitro protein digestibility was not significantly influenced by the type of microbial leavening agent used or fermentation time. However, extended fermentation, particularly with lactic acid bacteria sourdough, resulted in a notable decrease in FODMAPs, thereby enhancing the digestibility and overall health profile of the pizza for individuals sensitive to these compounds. Future research should further explore the mechanisms behind these changes and their implications for dietary recommendations.