Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making

(2019) Dan Xu et al.   Food Bioscience

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

(2018) Tongjie Liu et al.   FOOD CHEMISTRY

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

(2018) Tiziana Di Renzo et al.   Frontiers in Microbiology

Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

(2018) Michael G. Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread

(2018) Dan Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread

(2017) Kai Xing Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

(2016) Valery Ripari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

(2016) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The impact of yeast fermentation on dough matrix properties

(2016) Mohammad N Rezaei et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread

(2015) Cindy J. Zhao et al.   CEREAL CHEMISTRY

Impact of gas formation kinetics on dough development and bread quality

(2015) C. Verheyen et al.   FOOD RESEARCH INTERNATIONAL

Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough

(2014) Xiaoxi B. Lin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Fungal Aroma Gene ATF1 Promotes Dispersal of Yeast Cells through Insect Vectors

(2014) Joaquin F. Christiaens et al.   Cell Reports

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

(2013) A. Reale et al.   JOURNAL OF FOOD SCIENCE

Post-fermentative production of glutathione by baker's yeast (S. cerevisiae) in compressed and dried forms

(2012) Alida Musatti et al.   New Biotechnology

Impact of ecological factors on the stability of microbial associations in sourdough fermentation

(2010) Stephanie A. Vogelmann et al.   FOOD MICROBIOLOGY

Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

(2009) Iris J. Joye et al.   JOURNAL OF CEREAL SCIENCE

Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains

(2007) Marina Häggman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY