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Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

Food science & technology, 2019-05, Vol.105, p.9-15

2019

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Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends

International journal of food science & technology, 2023-01, Vol.58 (1), p.493-501

2023

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Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

Heliyon, 2023-10, Vol.9 (10), p.e20828-e20828, Article e20828

2023

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Gluten‐Free Doughs: Rheological Properties, Testing Procedures – Methods and Potential Problems

Gluten‐Free Food Science and Technology, 2009, p.52-82

2009

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

International journal of food microbiology, 2016-12, Vol.239, p.19-25

2016

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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

Food research international, 2016-11, Vol.89 (Pt 1), p.39-47

2016

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Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking

Journal of food engineering, 2021-03, Vol.292, p.110355, Article 110355

2021

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Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Food control, 2020-01, Vol.107, p.106812, Article 106812

2020

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Sourdough volatile compounds and their contribution to bread: A review

Trends in food science & technology, 2017-01, Vol.59, p.105-123

2017

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Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features

International journal of food microbiology, 2022-08, Vol.374, p.109725-109725, Article 109725

2022

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Impact of sourdough on the texture of bread

Food microbiology, 2007-04, Vol.24 (2), p.165-174

2007

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Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours

Journal of food science, 2016-08, Vol.81 (8), p.M1996-M2005

2016

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Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review

Food chemistry, 2021-10, Vol.360, p.130038-130038, Article 130038

2021

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Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process

Food research international, 2022-11, Vol.161, p.111796-111796, Article 111796

2022

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

Food research international, 2019-12, Vol.126, p.108583-108583, Article 108583

2019

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Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production

Journal of cereal science, 2024-03, Vol.116, p.103882, Article 103882

2024

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Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

First edition., 2024

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

Food research international, 2018-08, Vol.110, p.52-61

2018

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Industrial production of sourdoughs for the baking branch – An overview

International journal of food microbiology, 2019-08, Vol.302, p.3-7

Brandt, Markus J.

2019

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A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread

Food control, 2020-03, Vol.109, p.106914, Article 106914

2020

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

Food science & technology, 2021-02, Vol.137, p.110457, Article 110457

2021

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Thirty years of knowledge on sourdough fermentation: A systematic review

Trends in food science & technology, 2021-02, Vol.108, p.71-83

2021

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Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

Food microbiology, 2009-10, Vol.26 (7), p.666-675

2009

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Overview of Sourdough Technology: from Production to Marketing

Food and bioprocess technology, 2018-02, Vol.11 (2), p.242-270

2018

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Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review

Critical reviews in food science and nutrition, 2024, Vol.64 (3), p.801-816

2024

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Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

Gluten‐Free Doughs: Rheological Properties, Testing Procedures – Methods and Potential Problems

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

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking

Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Sourdough volatile compounds and their contribution to bread: A review

Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features

Impact of sourdough on the texture of bread

Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review

Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process

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

Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production

Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

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

Industrial production of sourdoughs for the baking branch – An overview

A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread

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

Thirty years of knowledge on sourdough fermentation: A systematic review

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

Overview of Sourdough Technology: from Production to Marketing

Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review

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