“…Another concern, besides drastically reduced technological bread quality, involves antinutritional compounds (ANCs) which occur in legumes and can, amongst other effects, negatively impact absorption of minerals and protein digestibility [ 21 ]. For the improvement of the baking performance of faba bean flour and to reduce its contents of ANCs fermentation technology, and specifically sourdough-like single-strain fermentation, has been investigated and described to be a powerful tool [ 22 , 23 , 24 , 25 , 26 , 27 , 28 ]. While various lactic acid bacteria (LAB) strains promise a positive impact, specifically Leuconostoc species have been reported to produce or release a large range of compounds with biological activities and potentially beneficial techno-functional properties [ 29 , 30 , 31 , 32 ].…”