Sourdough fermentation is one of the oldest food biotechnologies, which has been studied
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …

Use of sourdough is of expanding interest for improvement of flavour, structure and stability
of baked goods. Cereal fermentations also show significant potential in improvement and …

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

The nutritional quality of cereals and the sensorial properties of their products are
sometimes inferior as compared to other sources of food which is due to the lower protein …

Food fermentation using sourdough—ie, consortia of lactic bacteria and yeasts—is
increasingly considered among the public as a natural transformation yielding nutritional …

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 …

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 …

Abstract The Blue Zones (BZs) are areas of the globe inhabited by exceptionally long-lived
populations. They include the island of Okinawa in Japan, the island of Ikaria in Greece, the …

Starch in white wheat bread (WB) induces high postprandial glucose and insulin responses.
For rye bread (RB), the glucose response is similar, whereas the insulin response is lower …

Increase in the aging population is a phenomenon all over the world. Maintaining good
functional ability, good mental health, and cognitive function in the absence of severe …