FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future

A Sadeghi, M Ebrahimi, F Hajinia, MS Kharazmi… - Trends in Food Science …, 2023 - Elsevier
Background Investigating the correlation between sourdough (SD) as an ancient
fermentation technology and high-throughput meta-omics strategies like foodOmics is …

[HTML][HTML] Nutritional benefits of sourdoughs: A systematic review

L Ribet, R Dessalles, C Lesens, N Brusselaers… - Advances in …, 2023 - Elsevier
Food fermentation using sourdough—ie, consortia of lactic bacteria and yeasts—is
increasingly considered among the public as a natural transformation yielding nutritional …

Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance

FM Calabrese, H Ameur, O Nikoloudaki, G Celano… - Microbiome, 2022 - Springer
Background In nature, microbial communities undergo changes in composition that threaten
their resiliency. Here, we interrogated sourdough, a natural cereal-fermenting …

A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal‐Based Ethiopian Injera

Y Mengesha, A Tebeje, B Tilahun - International journal of food …, 2022 - Wiley Online Library
Fermented foods and beverages are the product of the enzymaticcally transformed food
components which are acived by different microorganisms. Fermented foods have grown in …

The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

MG Gänzle, N Qiao, J Bechtner - International Journal of Food Microbiology, 2023 - Elsevier
Sourdough fermentation, one of the oldest unit operations in food production, is currently
experiencing a revival in bread production at the household, artisanal, and the industrial …

[HTML][HTML] Does sourdough bread provide clinically relevant health benefits?

V D'Amico, M Gänzle, L Call, B Zwirzitz… - Frontiers in …, 2023 - frontiersin.org
During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …

Probiotics in the sourdough bread fermentation: current status

IT Akamine, FRP Mansoldo, AB Vermelho - Fermentation, 2023 - mdpi.com
Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Geographically associated fungus-bacterium interactions contribute to the formation of geography-dependent flavor during high-complexity spontaneous fermentation

Y Tan, H Du, H Zhang, C Fang, G Jin… - Microbiology …, 2022 - Am Soc Microbiol
Fermented foods often have attractive flavor characteristics to meet various human
demands. An ever-challenging target is the production of fermented foods with equal flavor …

Formulation and processing strategies to reduce acrylamide in thermally processed cereal-based foods

CP Boyaci Gunduz - International journal of environmental research and …, 2023 - mdpi.com
Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods
processed at high temperatures (above 120° C). Since acrylamide indicates a human health …

Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough-and baker's yeast-based leavening strategies

C Verdonck, Y De Bondt, I Pradal, A Bautil… - International Journal of …, 2023 - Elsevier
The final quality of wholemeal wheat bread is determined by the process parameter settings
and leavening strategy. We hypothesise that the used leavening strategy may influence the …