The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized.
This article provides a summary of the main pathologies related to wheat in the human body …

Lactobacilli are used widely in food, feed, and health applications. The taxonomy of the
genus Lactobacillus, however, is confounded by the apparent lack of physiological markers …

NaCl is an important contributor to the taste and texture of bread; therefore, it is challenging
to reduce NaCl in bread without compromising quality. This study investigated sensory …

Hydrolysis of wheat proteins during sourdough fermentation was determined in the present
study. Sourdoughs were characterized with respect to cell counts, pH, TTA, and proteolytic …

The goal of this investigation was to develop baking products using Bifidobacterium
pseudocatenulatum ATCC27919, a phytase producer, as a starter in sourdough for the …

To develop dough methods for improving bread making properties of Korean wheat flour,
straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The …

“Sourdough” is one of the oldest forms of cereal fermentation utilized primarily for baking
purposes and it has been proven to be perfect for upgrading the shelf life, texture …

Injera is a fermented and naturally-leavened flatbread indigenous to Ethiopia. It constitutes
70% of the diet of Ethiopians and is preferably made from the grain of Eragrostis tef …

The production of sourdough can be traced back to ancient times. It is a mixture of flour and
water, fermented with lactic acid bacteria. Use of sourdough to improve texture and …