Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation.
Sign Up to like & getrecommendations! Published in 2020 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103491
Abstract: The suitability of forty-one non-Lactobacillus strains to be used as selected starters for sourdough fermentation was evaluated. According to the data collected, Pediococcus pentosaceus OA1 and S3N3 and Leuconostoc citreum PRO17 were selected based on… read more here.
Keywords: starters sourdough; strains used; non lactobacillus; lactobacillus strains ... See more keywords
The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125529
Abstract: Ten lactic acid bacteria (LAB) strains of different species isolated from Chinese traditional sourdough were investigated on their volatile compounds in sourdough fermentation. Sourdoughs fermented with different LAB species were analyzed by principal component analysis… read more here.
Keywords: acid bacteria; rna sequencing; sourdough fermentation; lactic acid ... See more keywords
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.08.030
Abstract: In traditional sourdough fermentation recipes of artisan bakeries, often extra ingredients are added to the flour-water mixture. This may accentuate the aroma and taste of the baked products produced from such sourdoughs. This is made… read more here.
Keywords: citrate; wheat; strain; sourdough fermentation ... See more keywords
Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.04.071
Abstract: Abstract This work aimed to study the interaction of sourdough fermentation based on a mixed culture of Lactobacillus plantarum 98a, Lactobacillus sanfranciscensis BB12, Lactobacillus brevis 3BHI with baking process (210–250 °C x 10–20 min) on dietary fiber… read more here.
Keywords: wheat; phenolic compounds; bread; sourdough fermentation ... See more keywords
Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread
Sign Up to like & getrecommendations! Published in 2017 at "British Journal of Nutrition"
DOI: 10.1017/s000711451700263x
Abstract: Abstract Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine… read more here.
Keywords: metabolic responses; appetite postprandial; sourdough fermented; rye crispbread ... See more keywords
Characterization of the extracellular fructanase FruA in Lactobacillus crispatus and its contribution to fructan hydrolysis in breadmaking.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c02313
Abstract: Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) trigger symptoms of the irritable bowel syndrome (IBS). Fructan degradation during bread making reduces FODMAPs in bread while maintaining the content of dietary fiber. This study explored the… read more here.
Keywords: lactobacillus crispatus; frua; characterization extracellular; fructans bread ... See more keywords
Functionality of Intermediate Wheatgrass (Thinopyrum intermedium) in Spontaneous Sourdough Fermentation and Bread Quality.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of food science"
DOI: 10.1111/1750-3841.70607
Abstract: Intermediate wheatgrass (IWG) is a perennial cereal grain with positive environmental impact. Its composition is consistent with use in sourdough fermentation; however, this utilization has not yet been explored. The objective of this study was… read more here.
Keywords: wheat; intermediate wheatgrass; iwg; fermentation ... See more keywords
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.830932
Abstract: There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a… read more here.
Keywords: addition; fermentation; free breadsticks; sourdough fermentation ... See more keywords
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11243985
Abstract: This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking… read more here.
Keywords: ancient wheat; wheat; bioaccessibility; tpc ... See more keywords
The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14101677
Abstract: Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as… read more here.
Keywords: sourdough fermentation; effects sourdough; fermentation; roasted carob ... See more keywords
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9070943
Abstract: The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, α-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune… read more here.
Keywords: fermentation; inflammatory activity; amylase trypsin; ati tetramers ... See more keywords