Papers mentioning sourdough or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study artificially designed a jujube-based sourdough (JS) consisting of wheat flour, jujube pulp and selected strain <i>Lpb. plantarum</i> CICC 23121 as starter culture for im... Read full abstract on PubMed →
Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritabl... Read full abstract on PubMed →
BACKGROUND: Nutritional therapy remains a key tool for prevention and management of gestational diabetes (GDM). Carbohydrate type and absorption rate rather than the carbohydrate a... Read full abstract on PubMed →
Jalebi is one of the oldest Indian traditional fermented wheat-based confectioneries. Since jalebi is prepared by natural fermentation, diverse microbial community is expected to p... Read full abstract on PubMed →
Exopolysaccharides (EPS) produced in situ by lactic acid bacteria (LAB) during sourdough fermentation have the potential to replace hydrocolloids in gluten-free sourdoughs. This st... Read full abstract on PubMed →
The final quality of wholemeal wheat bread is determined by the process parameter settings and leavening strategy. We hypothesise that the used leavening strategy may influence the... Read full abstract on PubMed →
Genomic characterization of Furfurilactobacillus rossiae revealed that strains which were previously identified as F. rossiae are genetically heterogeneous. The 16S rRNA gene seque... Read full abstract on PubMed →
Sourdough bread has a complex flavour profile, which is strongly influenced by the compounds generated during fermentation by the diverse array of microorganisms present, mainly ye... Read full abstract on PubMed →
Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria (LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three typ... Read full abstract on PubMed →
BACKGROUND: Rye products have previously been shown to induce comparatively low post-prandial insulin responses; irrespectively of their glycaemic indices (GI). However, the mechan... Read full abstract on PubMed →
Lactic acid bacteria are widely used as starter organisms in food fermentations. The development of such cultures as organisms fulfilling all metabolic, technical and handling requ... Read full abstract on PubMed →
. These results suggested that one of the esterase-encoding genes considered could be implicated in the ethyl acetate and/or ethyl lactate biosynthesis. Overall, the ester biosynth... Read full abstract on PubMed →
This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation method... Read full abstract on PubMed →
protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological... Read full abstract on PubMed →
E-106 demonstrated superior properties for bread characteristics in comparison to other strains as a type II sourdough starter. In summary, improved aroma profile and decreased Mai... Read full abstract on PubMed →
Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African co... Read full abstract on PubMed →
< .05) in all samples during the fermentation period. According to the results, the samples with butternut squash and sourdough had the highest total phenolic content, the highest... Read full abstract on PubMed →
CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates... Read full abstract on PubMed →
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 con... Read full abstract on PubMed →
SCOPE: Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health propertie... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.