Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

(2020) Elena Bartkiene et al.   Microorganisms

Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo

(2020) Candela Paesani et al.   JOURNAL OF CEREAL SCIENCE

Designing food structure to slow down digestion in starch-rich products

(2020) Nicoletta Pellegrini et al.   Current Opinion in Food Science

Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?

(2020) Michael G Gänzle   Current Opinion in Food Science

Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads

(2020) Simone Luti et al.   FOOD CHEMISTRY

Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough

(2020) Abbas Abedfar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

(2020) Panagiota Tsafrakidou et al.   Foods

Sourdough bread: A contemporary cereal fermented product

(2019) Hafiz Arbab Sakandar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Use of sourdough fermentation to reducing FODMAPs in breads

(2019) L. A. A. Menezes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

(2019) Guohua Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

(2019) Marco Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach

(2019) Aylin W. Sahin et al.   FOOD RESEARCH INTERNATIONAL

The Impact of Sourdough Fermentation on Non-Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes

(2019) Morena Gabriele et al.   JOURNAL OF FOOD SCIENCE

Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Carasau Bread

(2019) Marcello Abbondio et al.   Frontiers in Microbiology

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

(2019) Marco Montemurro et al.   Foods

The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity

(2019) Raffaele Colosimo et al.   FOOD CHEMISTRY

Isolation and characterization of Bacillus spp. strains as potential probiotics for poultry

(2019) Alejandro Penaloza-Vazquez et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Effects of fermentation on structural characteristics and in vitro physiological activities of barley β-glucan

(2019) Xiang Xiao et al.   CARBOHYDRATE POLYMERS

Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread

(2019) Arezoo Fekri et al.   FOOD CHEMISTRY

Solid state lactic acid fermentation: A strategy to improve wheat bran functionality

(2019) Marco Spaggiari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

(2019) Carlo Giuseppe Rizzello et al.   Nutrients

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

(2018) Habtu Shumoy et al.   FOOD CHEMISTRY

Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

(2018) Katharina Anne Scherf et al.   FOOD RESEARCH INTERNATIONAL

Omics approaches to understand sourdough fermentation processes

(2018) Stefan Weckx et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute

(2018) Stephanie Jeske et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough

(2018) Viola Galli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

(2018) S. Longoria-García et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Postprandial Gastrointestinal Function Differs after Acute Administration of Sourdough Compared with Brewer's Yeast Bakery Products in Healthy Adults

(2018) Barbara Polese et al.   JOURNAL OF NUTRITION

Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread

(2018) Kevser Karaman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread

(2018) Danielle Taneyo Saa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough

(2018) Simonetta Fois et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

(2018) Sander Sieuwerts et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

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

Metabolic profiling of sourdough fermented wheat and rye bread

(2018) Ville M. Koistinen et al.   Scientific Reports

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

(2018) Leidiane A. A. Menezes et al.   Frontiers in Microbiology

Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough

(2018) Alireza Sadeghi et al.   BIOLOGICAL CONTROL

Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread

(2018) Manuela Sanna et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread

(2018) Mattia Di Nunzio et al.   Nutrients

Impact of food processing on rye product properties and their in vitro digestion

(2017) Daniel P. Johansson et al.   EUROPEAN JOURNAL OF NUTRITION

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

(2017) Hui-Min Zhao et al.   FOOD CHEMISTRY

Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

(2017) I. Rodriguez-Ramiro et al.   FOOD CHEMISTRY

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

(2017) Noemi Cavallo et al.   FOOD CHEMISTRY

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

(2017) Mehmet Hayta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

(2017) Gianluca Giuberti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

(2017) Ewa Pejcz et al.   JOURNAL OF CEREAL SCIENCE

Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

(2017) Elena Bartkiene et al.   JOURNAL OF FOOD SCIENCE

Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread

(2017) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread

(2017) Danielle Taneyo Saa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdough volatile compounds and their contribution to bread: A review

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

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

(2017) Reijo Laatikainen et al.   Nutrients

Stability of added and in situ-produced vitamin B12 in breadmaking

(2016) Minnamari Edelmann et al.   FOOD CHEMISTRY

Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri

(2016) Anton Pallin et al.   FOOD MICROBIOLOGY

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

(2016) Ville Mikael Koistinen et al.   FOOD RESEARCH INTERNATIONAL

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

(2016) Izaskun García-Mantrana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Composition and function of sourdough microbiota: From ecological theory to bread quality

(2016) Michael Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nutritional therapy – Facing the gap between coeliac disease and gluten-free food

(2016) Martina Foschia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rutin and quercetin transformation during preparation of buckwheat sourdough bread

(2016) Lea Lukšič et al.   JOURNAL OF CEREAL SCIENCE

Gluten-free breadmaking: Improving nutritional and bioactive compounds

(2016) Vanessa D. Capriles et al.   JOURNAL OF CEREAL SCIENCE

Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

(2016) Carlo Giuseppe Rizzello et al.   JOURNAL OF FOOD SCIENCE

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

(2016) Carlo G. Rizzello et al.   Journal of Functional Foods

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

(2016) Jochen U. Ziegler et al.   Journal of Functional Foods

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

(2016) RAFFAELLA DI CAGNO et al.   JOURNAL OF FOOD PROTECTION

Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread

(2015) Izaskun García-Mantrana et al.   FOOD CHEMISTRY

The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads

(2015) Oliver Buddrick et al.   FOOD CHEMISTRY

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

(2015) Claudia Axel et al.   FOOD MICROBIOLOGY

Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads

(2015) Anastasia Ktenioudaki et al.   FOOD RESEARCH INTERNATIONAL

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

(2015) José Antonio Curiel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

(2015) E. Peñas et al.   PLANT FOODS FOR HUMAN NUTRITION

How does wheat grain, bran and aleurone structure impact their nutritional and technological properties?

(2015) Natalia Rosa-Sibakov et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616

(2015) Yanli Yin et al.   Interdisciplinary Sciences-Computational Life Sciences

Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice

(2014) Tobias L. Freitag et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey

(2014) Eunice Cassanego Ilha et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads

(2014) Marina Diana et al.   JOURNAL OF CEREAL SCIENCE

Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

(2014) Manuela Mariotti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads

(2014) Anika Wolter et al.   Food & Function

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

(2013) Brenna A. Black et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Carbohydrates and the human gut microbiota

(2013) Christophe Chassard et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Implications of the human microbiome in inflammatory bowel diseases

(2013) Syeda M. Bakhtiar et al.   FEMS MICROBIOLOGY LETTERS

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers

(2013) Cindy J. Zhao et al.   JOURNAL OF CEREAL SCIENCE

In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

(2013) Anika Wolter et al.   JOURNAL OF CEREAL SCIENCE

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

(2013) José Antonio Curiel et al.   JOURNAL OF CEREAL SCIENCE

Effect of sourdough at different concentrations on quality and shelf life of bread

(2013) E. Torrieri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

(2013) Carlo Giuseppe Rizzello et al.   Microbial Cell Factories

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

(2012) Vittorio Capozzi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

(2012) Deborah M. Waters et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera

(2012) Kaleab Baye et al.   FOOD CHEMISTRY

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

(2012) Carlo Giuseppe Rizzello et al.   FOOD RESEARCH INTERNATIONAL

Fermentation responses andin vitroradical scavenging activities ofFagopyrum esculentum

(2012) Akanksha Gandhi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

(2012) Anna Mihhalevski et al.   JOURNAL OF CEREAL SCIENCE

Fatty Acid Composition of Non-Starch and Starch Neutral Lipid Extracts of Portuguese Sourdough Bread

(2012) João M. Rocha et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

(2011) Rossana Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking

(2011) João M. Rocha et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

(2011) Iuliana BANU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

LC-MS/MS Quantification of Bioactive Angiotensin I-Converting Enzyme Inhibitory Peptides in Rye Malt Sourdoughs

(2011) Ying Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

(2011) Vittorio Capozzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications

(2011) J.G. LeBlanc et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

(2011) Anne Rieder et al.   JOURNAL OF CEREAL SCIENCE

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

(2011) Elke K Arendt et al.   Microbial Cell Factories

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

(2011) Carlo G. Rizzello et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

(2011) Isabel Bondia-Pons et al.   Nutrition Journal

The impact of sourdough addition to frozen stored wheat-flour rolls on glycemic response in human volunteers

(2011) Barbara Borczak et al.   STARCH-STARKE

Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing

(2010) Luigi Greco et al.   Clinical Gastroenterology and Hepatology

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Glycemic index and phenolics of partially-baked frozen bread with sourdough

(2010) Dubravka Novotni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

(2010) Raffaella Di Cagno et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Whole grain wheat sourdough bread does not affect plasminogen activator inhibitor-1 in adults with normal or impaired carbohydrate metabolism

(2010) K.A. MacKay et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

(2009) M. De Angelis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

(2009) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sourdough bread: Starch digestibility and postprandial glycemic response

(2009) Francesca Scazzina et al.   JOURNAL OF CEREAL SCIENCE

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

(2009) Jenni Lappi et al.   JOURNAL OF CEREAL SCIENCE

Differential NF- B pathways induction by Lactobacillus plantarum in the duodenum of healthy humans correlating with immune tolerance

(2009) P. van Baarlen et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance

(2008) Mario Maioli et al.   ACTA DIABETOLOGICA

The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals

(2008) Anita Mofidi Najjar et al.   BRITISH JOURNAL OF NUTRITION

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

(2008) M.S. Izydorczyk et al.   FOOD RESEARCH INTERNATIONAL

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

(2008) C. G. Rizzello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation

(2007) María Consuelo Palacios et al.   FOOD MICROBIOLOGY