Although bread is the main consumed staple food worldwide containing essential micro-and
macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less …

Sourdough is a key component in traditional and artisanal bread making. It imparts unique
flavors and textures to bread, which are highly sought after by consumers. The use of …

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts
based on:(i) Lactiplantibacillus plantarum subsp. plantarum ATCC 14917, a potential …

This study investigated the physicochemical properties, microbiological analysis, antifungal
activity, and mycotoxin analysis of bread. Eight breads were prepared, including control …

This study aimed to determine the impact of supplementation with probiotically fermented
chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics …

Baked goods manufacturing parameters and fermentation conditions interfere with the
nutrients content and affect their gastrointestinal fate. Pinsa Romana is a type of pizza that …

Bioactive peptides generated from food proteins have gained much interest as functional
foods. Recently, the application of lactic acid fermentation has developed rapidly thanks to …

The required processes and steps for making bread include technological and innovative
concepts. The current trend is the use of less toxic compounds and green methods. Besides …

Sourdough relies on a complex microbial ecosystem mainly characterized by the leavening
action of acid-tolerant yeasts and lactic acid bacteria (LAB). Sourdough and its derived …

Sourdough technology has been used in bread and cereal-based products for years. Lactic
acid bacteria (LAB) and yeasts forms the microbial flora of sourdough with LAB as the …