[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 …
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 …
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 …
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
L De Vuyst, S Van Kerrebroeck, F Leroy - Advances in applied microbiology, 2017 - Elsevier
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 …
A genomic view of lactobacilli and pediococci demonstrates that phylogeny matches ecology and physiology
Lactobacilli are used widely in food, feed, and health applications. The taxonomy of the
genus Lactobacillus, however, is confounded by the apparent lack of physiological markers …
genus Lactobacillus, however, is confounded by the apparent lack of physiological markers …
Ecological parameters influencing microbial diversity and stability of traditional sourdough
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 …
well propagated sourdough starter culture is used for the dough fermentation. Among 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 …
Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach
The world is facing a big problem of non-communicable diseases, such as obesity,
cardiovascular disease and diabetes. An excessive sugar consumption is considered as a …
cardiovascular disease and diabetes. An excessive sugar consumption is considered as a …