Background Food systems worldwide have become industrialized over the past century with
impacts on diets, nutrition and health. The trade-offs between affordability and higher-quality …

In recent years, the consumption of postbiotics has gained significant attention due to their
potential health benefits. However, their application in the bakery industry remains …

The present study analyzed the effects of germinated lentil flour (LGF) addition at different
levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough …

This study analyzes the possibility of using soybeans as an addition to the main ingredients
used to make bread, with the aim of improving its quality characteristics. To maximize the …

The study aimed to evaluate the impact of long and short fermentation on the sensory and
nutritional properties of French sourdough and yeast bread. The long fermentation was …

The aim of this study was to test the suitability of three different ancient wheat varieties
(emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to …

This study tested the effect of Companilactobacillus paralimentarius E-106,
Lactiplantibacillus paraplantarum N-15 and Lactiplantibacillus plantarum SC-9 on the …

Sourdough fermentation is an ancient leavening method that uses wild yeasts to produce
carbon dioxide, contributing to bread rise, and bacteria which produce organic acids …

In this study, sourdough powder was used as a natural additive to enhance functional
properties and reduce glycemic index of corn flakes. Lactobacillus fermentum, Lactococcus …

Sourdough starter development includes examination of potential strains of lactic acid
bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development …