… to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429
strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to …

… , texture, and sensory characteristics … rice sourdough fermented with Lactobacillus spicheri
DMS 1549 was able to improve textural and sensorial properties of gluten-free baked muffins …

… the changes in gluten-free breads’ textural characteristics … rice sourdough addition, the
breads with the highest sensory … , the gluten-free muffins made from rice dough fermented with …

… combining 10% teff and rice sourdough was preferred in terms of … Besides, sourdough
fermentation also seems to be a … did not change the aromatic profile, but the textural properties, …

… and their derivatives were subjected to changes as results of the … In this framework, the
sensory evaluation and the textural … Indeed, sourdough fermentation has widely been reported …

… The sourdough fermentation changes dough rheology on two levels: the … rice sourdough
fermented with Lactobacillus spicheri DSM 15429 strain could improve the texture of GF muffins …

… impacted the sensory characteristics and texture of the muffins. Notably, muffins prepared …
First, rice flour was subjected to hydrothermal treatment, considered a bakery improver [17]. …

… Indica and Japonica rice bread with sourdough fermented for … the muffin texture, while pea
protein-containing muffins were … of starch, changing the protein characteristics, including cross-…

… lead to significant changes to the health-promoting features of … Among processing conditions,
the sourdough fermentation … to the capacity of sourdough fermentation to increase the …

… sourdough in bread improved the sensorial and textural … lactic acid biota in gluten-free
sourdoughs from rice, amaranth, … of quinoa starch and change the pasting properties of quinoa …