During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Flour particle size (PS) distribution plays a crucial role in determining the functional
properties of starch, protein, and influences the nutritional properties, which ultimately is …

Gastrointestinal disorders dysregulate the biochemical environment of the gastrointestinal
tract by altering pH conditions during the gastric phase of digestion or by reducing the …

This study explores the development of whole-grain sourdough bread with reduced
FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) …

Consumption of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can
promote gut health in individuals with a healthy gastrointestinal tract. However, FODMAPs …

This research focuses on the development of functional gluten-free breads with the use of
pseudocereal, Psyllium and gluten-free sourdough to replace commercial yeast, fortifying …

Sourdough fermentation is one of the oldest traditional methods in food technology and
occurs as a result of fermentation of flour prepared from grains. The nutritional role of …

Amylase trypsin inhibitors (ATIs) play an important role in wheat allergies and potentially in
non-coeliac wheat sensitivity. Food processing could be important to mitigate the pathogenic …

Abstract The fermentable oligo‐, di‐, and monosaccharides and polyols (FODMAPs) and
amylase–trypsin inhibitors (ATIs) present in wheat flour can trigger irritable bowel syndrome …