Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

(2021) YiNing Dong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review

(2021) Vijole Bradauskiene et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

(2021) Manuel Venturi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

(2021) Martha D. Calvert et al.   PeerJ

Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat

(2021) Jayani Kulathunga et al.   Foods

Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach

(2021) Vasileia Sereti et al.   Foods

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

A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis

(2021) Olivia J. Ogilvie et al.   Nutrients

Nutritional quality and nutrient bioaccessibility in sourdough bread

(2021) Míriam Regina Canesin et al.   Current Opinion in Food Science

Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

(2021) Dea Korcari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Re-Introduction of Ancient Wheat Cultivars into Organic Agriculture—Emmer and Einkorn Cultivation Experiences under Marginal Conditions

(2020) Szilvia Bencze et al.   Sustainability

The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality

(2020) Elif Çakır et al.   Journal of Food Measurement and Characterization

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

(2020) Penka Petrova et al.   Nutrients

Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

(2020) Bernadette-Emőke Teleky et al.   Biomolecules

Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals

(2020) Karin Wendin et al.   Foods

Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat

(2020) Luigia Di Stasio et al.   Frontiers in Nutrition

Understanding whole‐wheat flour and its effect in breads: A review

(2020) Manuel Gómez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

(2020) Mansi Limbad et al.   Foods

Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

(2020) Galia Zamaratskaia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

(2020) Vera Fraberger et al.   Microorganisms

Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products

(2019) Danielle Laure Taneyo Saa et al.   FOOD RESEARCH INTERNATIONAL

How Important are Cereals and Cereal Products in the Average Polish Diet?

(2019) Wacław Laskowski et al.   Nutrients

Variation of the total content of polyphenols and phenolic acids in einkorn, emmer, spelt and common wheat grain as a function of genotype, wheat species and crop year

(2019) Monika Zrcková et al.   Plant, Soil and Environment

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 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

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

(2019) Geisslitz et al.   Foods

Differential Physiological Responses Elicited by Ancient and Heritage Wheat Cultivars Compared to Modern Ones

(2019) Enzo Spisni et al.   Nutrients

Performance and Nutritional Properties of Einkorn, Emmer and Rivet Wheat in Response to Different Rotational Position and Soil Tillage

(2019) Ambrogio Costanzo et al.   Sustainability

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

(2019) Erica Pontonio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Celiac Antigenicity of Ancient Wheat Species

(2019) Malalgoda et al.   Foods

Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells

(2018) Veronica Valli et al.   FOOD RESEARCH INTERNATIONAL

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

(2018) Kieran M. Lynch et al.   FOOD RESEARCH INTERNATIONAL

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

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

Chemical characterization and breadmaking potential of spelt versus wheat flour

(2018) Georgia Frakolaki et al.   JOURNAL OF CEREAL SCIENCE

Ancient wheat species and human health: Biochemical and clinical implications

(2018) Monica Dinu et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

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

  Spring, einkorn and emmer wheat species – potential rich sources of free ferulic acid and other phenolic compounds

(2018) J. Lachman et al.   PLANT SOIL AND ENVIRONMENT

  A comparison of macro- and microelement concentrations in the whole grain of four Triticum species

(2018) E. Suchowilska et al.   PLANT SOIL AND ENVIRONMENT

Wholegrain Intake and Risk of Type 2 Diabetes: Evidence from Epidemiological and Intervention Studies

(2018) Giuseppe Della Pepa et al.   Nutrients

Evaluation of antioxidative and diabetes-preventive properties of an ancient grain, KAMUT® khorasan wheat, in healthy volunteers

(2017) Caterina Trozzi et al.   EUROPEAN JOURNAL OF NUTRITION

Overview of Sourdough Technology: from Production to Marketing

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

Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation

(2017) Sae Bom Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

(2017) H. Hadaegh et al.   JOURNAL OF FOOD QUALITY

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

Glycaemic index of wheat bread

(2017) Barbara Borczak et al.   STARCH-STARKE

Sourdough volatile compounds and their contribution to bread: A review

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

Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads

(2017) Fabiana Antognoni et al.   Nutrients

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

(2017) Omotade R Ogunremi et al.   Current Opinion in Food Science

Starch granule size distribution from twelve wheat cultivars in east China’s Huaibei region

(2016) Wenyang Li et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Comparative Study of Hulled (Einkorn, Emmer, and Spelt) and Naked Wheats (Durum and Bread Wheat): Agronomic Performance and Quality Traits

(2016) C. F. H. Longin et al.   CROP SCIENCE

Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach

(2016) Maura Ferri et al.   FOOD RESEARCH INTERNATIONAL

Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat

(2016) Alessandra Bordoni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The Association of Bread and Rice with Metabolic Factors in Type 2 Diabetic Patients

(2016) Mahdieh Akhoundan et al.   PLoS One

Back to the Future – Tapping into Ancient Grains for Food Diversity

(2016) C. Friedrich H. Longin et al.   TRENDS IN PLANT SCIENCE

Ancient wheat species can extend biodiversity of cultivated crops

(2016) Moudryacute Jan et al.   Scientific Research and Essays

Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

(2015) Salim Makhoul et al.   Food and Bioprocess Technology

Variation of volatile compounds among wheat varieties and landraces

(2015) G. Starr et al.   FOOD CHEMISTRY

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

(2015) Federica Balestra et al.   FOOD CHEMISTRY

Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?

(2015) Peter R. Shewry et al.   JOURNAL OF CEREAL SCIENCE

Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat

(2015) María Jesús Callejo et al.   JOURNAL OF CEREAL SCIENCE

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

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

Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616

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

Production of wheat bread without preservatives using sourdough starters

(2014) Rositsa Denkova et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Significance of Starch Properties and Quantity on Sponge Cake Volume

(2014) Hyun-Wook Choi et al.   CEREAL CHEMISTRY

Recent findings on certain bioactive components in whole grain wheat and rye

(2014) Annica A.M. Andersson 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

Functional food awareness and perceptions in relation to information sources in older adults

(2014) Meagan N Vella et al.   Nutrition Journal

Influence of fermentation time on characteristics of sourdough bread

(2013) Krischina Singer Aplevicz et al.   Brazilian Journal of Pharmaceutical Sciences

The effect of dietary fibre on reducing the glycaemic index of bread

(2013) Francesca Scazzina et al.   BRITISH JOURNAL OF NUTRITION

REVIEW: Aroma of Wheat Bread Crumb

(2013) Anja Niehues Birch et al.   CEREAL CHEMISTRY

Evaluation of the safety of ancient strains of wheat in coeliac disease reveals heterogeneous small intestinal T cell responses suggestive of coeliac toxicity

(2013) Tanja Šuligoj et al.   CLINICAL NUTRITION

Characterization of Khorasan wheat (Kamut) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study

(2013) F Sofi et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

(2013) Rossana Coda et al.   FOOD MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

(2013) Sheweta Barak et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A comparative study of bioactive compounds in primitive wheat populations from Italy, Turkey, Georgia, Bulgaria and Armenia

(2013) Elisa Giambanelli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutritional properties of einkorn wheat (Triticum monococcumL.)

(2013) Alyssa Hidalgo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

(2012) Dalia Cizeikiene et al.   FOOD CONTROL

Sensory profiles of cooked grains from wheat species and varieties

(2012) G. Starr et al.   JOURNAL OF CEREAL SCIENCE

Are Ancient Durum Wheats Less Toxic to Celiac Patients? A Study ofα-Gliadin from Graziella Ra and Kamut

(2012) M. Stella Colomba et al.   TheScientificWorldJOURNAL

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

(2011) Rossana Coda 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

Wheat domestication: Lessons for the future

(2011) Gilles Charmet   COMPTES RENDUS BIOLOGIES

Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

(2011) Carlos Guzmán et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Evolution of Polyploid Triticum Wheats under Cultivation: The Role of Domestication, Natural Hybridization and Allopolyploid Speciation in their Diversification

(2011) Y. Matsuoka   PLANT AND CELL PHYSIOLOGY

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Glycemic Index and Chemical Composition of Traditional Omani Breads

(2010) Amanat Ali et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Grain concentrations of protein and mineral nutrients in a large collection of spelt wheat grown under different environments

(2010) H.F. Gomez-Becerra et al.   JOURNAL OF CEREAL SCIENCE

Bacterial Stressors in Minimally Processed Food

(2009) Vittorio Capozzi et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Influence of Genetic and Environmental Factors on Selected Nutritional Traits ofTriticum monococcum

(2009) Alyssa Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

(2009) R. Coda et al.   JOURNAL OF APPLIED MICROBIOLOGY

Bread Quality of Spelt Wheat and Its Starch

(2008) J. D. Wilson et al.   CEREAL CHEMISTRY

International Tables of Glycemic Index and Glycemic Load Values: 2008

(2008) F. S. Atkinson et al.   DIABETES CARE

Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour

(2007) Andrea Brandolini et al.   JOURNAL OF CEREAL SCIENCE