More than half a century ago researchers thought that d-amino acids had a minor function
compared to l-enantiomers in biological processes. Many evidences have shown that d …

The production of sourdough bread can be traced back to ancient times. Sourdough is a
mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an …

d-amino acids, the enantiomeric counterparts of l-amino acids, were long considered to be
non-functional or not even present in living organisms. Nowadays, d-amino acids are …

Sourdough bread is a traditional product with great potential. This can only be achieved if
the interactions between the lactic acid bacteria and yeasts that populate the sourdough are …

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 …

The effect of various sourdoughs and additives on bread firmness and staling was studied.
Compared to the bread produced with Saccharomyces cerevisiae 141, the chemical …

The amino acid release was determined in wheat doughs supplied with salt, acid,
dithiothreitol, or starter cultures to evaluate the relevance of the amino acid concentration on …

The degradation of the cereal proteins in wheat and rye sourdough fermentations strongly
affects the quality of bread. Acidification and the reduction of disulfide bonds of gluten by …

Exposure of food proteins to certain processing conditions induces two major chemical
changes: racemization of all l-amino acids to d-isomers and concurrent formation of cross …

Lactic acid bacteria (LAB) are the dominant microorganisms in sourdoughs, and the
rheology, flavour and nutritional properties of sourdough-based baked products greatly rely …