[HTML][HTML] Thirty years of knowledge on sourdough fermentation: A systematic review
Background Sourdough is one of the oldest examples of natural starters, mostly used for
making fermented baked goods as an alternative to baker's yeast and chemical leavening …
making fermented baked goods as an alternative to baker's yeast and chemical leavening …
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 …
Yeast diversity of sourdoughs and associated metabolic properties and functionalities
L De Vuyst, H Harth, S Van Kerrebroeck… - International Journal of …, 2016 - Elsevier
Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …
of sourdough, where they are either naturally present or added as a starter culture …
Probiotic and potentially probiotic yeasts—Characteristics and food application
Probiotics are live microorganisms which when administered in adequate amounts confer a
health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts …
health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts …
Lifestyles of sourdough lactobacilli–Do they matter for microbial ecology and bread quality?
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs)
or as baking improver to enhance flavour, texture, and shelf life of bread (type II …
or as baking improver to enhance flavour, texture, and shelf life of bread (type II …
A review of sourdough starters: Ecology, practices, and sensory quality with applications for baking and recommendations for future research
The practice of sourdough bread-making is an ancient science that involves the
development, maintenance, and use of a diverse and complex starter culture. The …
development, maintenance, and use of a diverse and complex starter culture. The …
Metagenomics insights into food fermentations
This review describes the recent advances in the study of food microbial ecology, with a
focus on food fermentations. High‐throughput sequencing (HTS) technologies have been …
focus on food fermentations. High‐throughput sequencing (HTS) technologies have been …
Microbial ecology and process technology of sourdough fermentation
From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …
Composition and function of sourdough microbiota: From ecological theory to bread quality
M Gänzle, V Ripari - International Journal of Food Microbiology, 2016 - Elsevier
Sourdough has traditionally been used as leavening agent in artisanal baking. The
production of baked and steamed cereal products increasingly employs sourdough as …
production of baked and steamed cereal products increasingly employs sourdough as …
Overview of sourdough technology: From production to marketing
FB Siepmann, V Ripari, N Waszczynskyj… - Food and Bioprocess …, 2018 - Springer
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 …
sponge dough in bread making. Sourdough may have four classifications according to the …