Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …

Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …

Background Food allergy is one of the major health concerns worldwide that has been
increasing at an alarming rate in recent times. Foods undergo various processing steps …

Sourdough has traditionally been used as leavening agent in artisanal baking. The
production of baked and steamed cereal products increasingly employs sourdough as …

Corn flour has some limitations to be developed as food products. To expand the use of corn
flour for food production, some modifications on its characteristic were needed. The …

The use of sourdough fermented with specific strains of antifungal lactic acid bacteria can
reduce chemical preservatives in bakery products. The main objective of this study was to …

Abstract Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean
markets. Colonies representing different morphological appearances were isolated and …

The interplay of sourdough microbiology and generated volatile compounds that define its
sensory characteristics was studied. In order to detail the flavour generating potential of …

Gluten-related diseases are a range of inflammatory disorders of the small intestine,
characterized by an adverse response to gluten ingestion; therefore, the treatment is a …

This study aimed to assess whether peptides influence the taste of sourdough bread. γ-
Glutamyl dipeptides with known kokumi taste threshold, namely γ-Glu-Glu, γ-Glu-Leu, γ-Glu …