Background Sourdough is one of the oldest examples of natural starters, mostly used for
making fermented baked goods as an alternative to baker's yeast and chemical leavening …

For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

Sourdough production is an ancient method to ferment flour from cereals for the
manufacturing of baked goods. This review deals with the state-of-the-art of current …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

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 …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …

Plant-based food products are generating a growing interest as part of the ongoing transition
to a primarily plant-based diet, which makes demands to the quality, functionality, and health …

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 …