Background Sourdough has been used in bread production for decades to improve its
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …

Reducing food waste is one of the prominent goals in the current research, which has also
been set by the United Nations to achieve a more sustainable world by 2030. Given that …

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …

The quality of some leavened, sourdough baked goods is not always consistent, unless a
well propagated sourdough starter culture is used for the dough fermentation. Among the …

Whole wheat flour dough (WWFD) has a high content of dietary fibres that causes a negative
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …

The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …

Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections
pre-/post-harvest with additional advantages for cereal-base products which convene the …

Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as
sponge dough in bread making. Sourdough may have four classifications according to the …

The purpose of this study was to evaluate the potential use of Lactobacillus sanfranciscensis
for fermentation of chia, quinoa, and hemp flour for the production of gluten-free bread. The …