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 …

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 …

Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour
and the effects of substitution on the technological and nutritional characteristics were …

There has been growing demand by consumers for grain-based products with well-
balanced nutritional profiles and health-promoting properties. The components of the flours …

The celiac disease is the most common food intolerance and its prevalence is increasing.
Consequently, use of gluten-free diet has expanded, notwithstanding consumption as …

The market of gluten-free (GF) products has been steadily increasing in last few years. Due
to the technological importance of gluten, the GF food production is still a challenge for the …

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was
almost completely replaced by the use of baker's yeast and chemical leavening agents in …

This study aimed to perform a systematic review and meta-analysis of the glycemic index
(GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed …

Sourdough is made from water and cereals fermented by yeasts and lactobacilli which has a
long history in bread making. A feature of the fermentation process is the variability of the …

Sourdough is one of the oldest starters traditionally used for making baked goods, offering
several advantages to the sensory, rheology, and shelf life of final products. The present …