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 …

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 …

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …

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 …

Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied
species due to its role in the fermentation of sausage and its prevalence during cold storage …

Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and
beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of …

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 …

Pasta represents a dominant portion of the diet worldwide and its functionalization with high
nutritional value ingredients, such as legumes, is the most ideal solution to shape …

Sourdough production and consumption have significantly increased in recent years due to
factors such as extended shelf life, nutritional benefits, particular flavour and the absence of …

Faba bean is an important crop from an ecological, nutritional, and economical perspective,
hence its incorporation in plant-based products can play a key role in the sustainability of the …