Sourdough Microbiome Comparison and Benefits

Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

(2021) Bernardo Romão et al.   Foods

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

(2021) Hilal Demirkesen-Bicak et al.   Foods

β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads

(2021) Julia A. Bockwoldt et al.   Foods

Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

(2021) Luciana De Vero et al.   Applied Sciences-Basel

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

(2021) Maria K. Syrokou et al.   Microorganisms

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

(2021) Pavlina Katsi et al.   Foods

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

(2020) Aspen T. Reese et al.   mSphere

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Insights into microbial diversity of traditional Austrian sourdough

(2020) Vera Fraberger et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation

(2020) Marco Montemurro et al.   FOOD MICROBIOLOGY

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

(2020) Isabella Taglieri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

(2020) Maria Simona Chiş et al.   Applied Sciences-Basel

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

(2020) Joana Pico et al.   Foods

Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough

(2020) Viola Galli et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Juan Fernández-Peláez et al.   Agronomy-Basel

Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699

(2020) Andrea Comasio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

(2020) Jolita Jagelaviciute et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coeliac disease

(2019) Katri Lindfors et al.   Nature Reviews Disease Primers

Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation

(2019) Fabio Minervini et al.   Scientific Reports

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

Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials

(2018) Akihito Fujimoto et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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

Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs

(2018) Maria De Angelis et al.   INTERNATIONAL JOURNAL OF FOOD 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

Overview of Sourdough Technology: from Production to Marketing

(2017) Francieli B. Siepmann et al.   Food and Bioprocess Technology

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

(2017) Noemi Cavallo et al.   FOOD CHEMISTRY

The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial

(2017) S Bo et al.   FOOD RESEARCH INTERNATIONAL

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

(2017) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential

(2017) Adrián Pérez-Ramos et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

(2017) Nore Struyf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli

(2017) Sae Bom Lim et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

(2017) A.O. Ogunsakin 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

Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

(2016) R. Laatikainen et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

(2016) Emilie Lhomme et al.   FOOD MICROBIOLOGY

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

(2016) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

(2015) Carlo Giuseppe Rizzello et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

(2015) Frances Smith et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of Probiotics on Glycemic Control: A Systematic Review and Meta-Analysis of Randomized, Controlled Trials

(2015) Yuting Ruan et al.   PLoS One

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

(2014) Krischina Singer Aplevicz et al.   Brazilian Journal of Pharmaceutical Sciences

Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life

(2014) R. Di Monaco et al.   Food and Bioprocess Technology

Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

(2014) Elena Gordún et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

(2014) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The New Epidemiology of Celiac Disease

(2014) Carlo Catassi et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

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

(2014) Anika Wolter et al.   Food & Function

Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

(2014) Carmela Lamacchia et al.   Nutrients

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

(2014) Eva M Selhub et al.   Journal of Physiological Anthropology

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

(2013) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Physico-Chemical Properties of Sourdough Bread Production Using SelectedLactobacilliStarter Cultures

(2013) R.J. Tamani et al.   JOURNAL OF FOOD QUALITY

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

(2013) Raj Kishor Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Probiotic fermented foods for health benefits

(2012) Jayakumar Beena Divya et al.   ENGINEERING IN LIFE SCIENCES

The Oslo definitions for coeliac disease and related terms

(2012) Jonas F Ludvigsson et al.   GUT

Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota

(2012) Bonno Sekwati-Monang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

(2011) Gino Vrancken et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sourdough Technology-A Traditional Way for Wholesome Foods: A Review

(2011) Rupesh S. Chavan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology

(2011) A. Kopeć et al.   JOURNAL OF CEREAL SCIENCE

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

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

(2010) Stefan Weckx et al.   FOOD MICROBIOLOGY

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

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

Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients

(2010) F. Cabrera-Chávez et al.   JOURNAL OF CEREAL SCIENCE

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

Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods

(2010) Anna Reale et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

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

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

Coeliac disease

(2009) Antonio Di Sabatino et al.   LANCET

Formation of Oligosaccharides and Polysaccharides byLactobacillus reuteriLTH5448 andWeissella cibaria10M in Sorghum Sourdoughs

(2008) Clarissa Schwab et al.   CEREAL CHEMISTRY

Functional properties of selected starter cultures for sour maize bread

(2008) Mojisola O. Edema et al.   FOOD MICROBIOLOGY

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

PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone

(2008) C. Garofalo et al.   JOURNAL OF APPLIED MICROBIOLOGY

Probiotics and Prebiotics in Dietetics Practice

(2008) Linda C. Douglas et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Phytate: impact on environment and human nutrition. A challenge for molecular breeding

(2008) Lisbeth Bohn et al.   Journal of Zhejiang University-SCIENCE B

Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method

(2007) Bao-Lam Huynh et al.   JOURNAL OF CEREAL SCIENCE