Sourdough fermentation, one of the oldest unit operations in food production, is currently
experiencing a revival in bread production at the household, artisanal, and the industrial …

During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …

In the past decades, studies on the physiology and biochemistry of sourdough lactic acid
bacteria provided insight into the microbial ecology of sourdough as well as the effect of the …

The water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach
slices pretreated with or without osmotic dehydration (OD) combined with heat pump drying …

This study analyzes the possibility of using soybeans as an addition to the main ingredients
used to make bread, with the aim of improving its quality characteristics. To maximize the …

The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented
(FSc)(with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality …

In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures
was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains …

Kokumi-active γ-glutamyl dipeptides accumulate during sourdough fermentation. γ-
Glutamylcysteine ligases (Gcls) of Limosilactobacillus reuteri synthesize γ-glutamyl …

Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have
been researched for years. This study evaluated the LAB strains Leuconostoc citreum …

The core drivers of the modern food industry are meeting consumer demand for tasty and
healthy foods. The application of food flavor perception enhancement can help to achieve …