Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
L De Vuyst, A Comasio… - Critical reviews in food …, 2023 - Taylor & Francis
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 …
manufacturing of baked goods. This review deals with the state-of-the-art of current …
Faba bean: an untapped source of quality plant proteins and bioactives
D Martineau-Côté, A Achouri, S Karboune, L L'Hocine - Nutrients, 2022 - mdpi.com
Faba beans are emerging as sustainable quality plant protein sources, with the potential to
help meet the growing global demand for more nutritious and healthy foods. The faba bean …
help meet the growing global demand for more nutritious and healthy foods. The faba bean …
Effect of lactic acid fermentation on legume protein properties, a review
Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …
environmental, and economic benefits. However, their application is still limited due to the …
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color
S Sharan, G Zanghelini, J Zotzel… - … Reviews in Food …, 2021 - Wiley Online Library
The food industry, along with the consumers, is interested in plant‐based diet because of its
health benefits and environmental sustainability. Vicia faba L.(V. faba) is a promising source …
health benefits and environmental sustainability. Vicia faba L.(V. faba) is a promising source …
Improvement of the protein quality of wheat bread through faba bean sourdough addition
The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough
on the properties of composite bread were investigated. Bread was prepared by replacing …
on the properties of composite bread were investigated. Bread was prepared by replacing …
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features
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 …
and the effects of substitution on the technological and nutritional characteristics were …
[HTML][HTML] Sourdough bread quality: Facts and Factors
The term “sourdough” denotes a dough composed of flour and water, fermented through the
action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology …
action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology …
Faba bean processing: Thermal and non-thermal processing on chemical, antinutritional factors, and pharmacological properties
The food industry, academia, food technologists, and consumers have become more
interested in using faba bean seeds in the formulation of new products because of their …
interested in using faba bean seeds in the formulation of new products because of their …
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry
In the era of fighting wastes and paying close attention to sustainability and new protein
sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for …
sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for …
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours
Aiming at meeting recent consumers requirements in terms of high nutritional value and
functional foods, the cereal food industry has proposed the use of legumes as wheat …
functional foods, the cereal food industry has proposed the use of legumes as wheat …