From wheat sourdough to gluten-free sourdough: a non-conventional process for producing gluten-free bread

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

Possibilities to increase the quality in gluten-free bread production: an overview

(2012) Andreas Houben et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

(2012) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

(2012) Manuela Mariotti et al.   FOOD HYDROCOLLOIDS

Applications of microbial fermentations for production of gluten-free products and perspectives

(2011) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

(2010) Aleksandra Torbica et al.   FOOD HYDROCOLLOIDS

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

(2010) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Development of buckwheat and teff sourdoughs with the use of commercial starters

(2010) Alice V. Moroni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

(2010) A. CORSETTI et al.   JOURNAL OF FOOD SCIENCE

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

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

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

(2009) Manuela Mariotti et al.   FOOD RESEARCH INTERNATIONAL

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

(2009) Stephanie A. Vogelmann et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization of Gluten-Free Formulations for French-Style Breads

(2009) S. Mezaize et al.   JOURNAL OF FOOD SCIENCE

Functional properties of selected starter cultures for sour maize bread

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