Background Investigating the correlation between sourdough (SD) as an ancient
fermentation technology and high-throughput meta-omics strategies like foodOmics is …

Food fermentation using sourdough—ie, consortia of lactic bacteria and yeasts—is
increasingly considered among the public as a natural transformation yielding nutritional …

Background In nature, microbial communities undergo changes in composition that threaten
their resiliency. Here, we interrogated sourdough, a natural cereal-fermenting …

Fermented foods and beverages are the product of the enzymaticcally transformed food
components which are acived by different microorganisms. Fermented foods have grown in …

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 …

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 …

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 …

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 …

Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods
processed at high temperatures (above 120° C). Since acrylamide indicates a human health …

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 …