From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

Lowering postprandial glucose and insulin responses may have significant beneficial
implications for prevention and treatment of metabolic disorders. Bread is a staple food …

The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough
on the properties of composite bread were investigated. Bread was prepared by replacing …

The chemical, microbiological, and texture characteristics and rheological properties of
sourdoughs were studied in the course of fermentations at 25 and 35 C over a period of 72 …

This study aimed to improve the sensorial quality of sourdough wheat bread by the addition
of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei …

A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14 h)
in a wheat flour-based medium, was applied in the bread-making process as taste …

Wheat sourdough was prepared by fermentation with Lactobacillus plantarum M616 and
yeast in the present study. The change in secondary structure of glutenin macropolymer …

Cereal foods fermented by lactic acid bacteria are staples in many countries around the
world particularly in developing countries, but some aspects of the nutritional and health …

本文主要是探究酸面团中酵母菌, 植物乳杆菌发酵过程中, 面团的变化规律及其与小麦过敏原性
的相互关系, 其中主要包括蛋白含量, pH, 可滴定酸度(TTA), 疏水性和二硫键的变化对小麦过敏 …

This chapter sketches the main research trends concerning the functionalities of enzymes as
food additives. In the past years full swing has been given to the role of enzymes to control …