Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of
dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them are …

Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and
proteins which encourages the researchers and industries to use it for various purposes …

Lactic acid bacteria (LAB) from spontaneous rye sourdough were isolated, identified, and
characterized by their growth, acidification rate, and carbohydrate metabolism. The isolated …

This study investigated the effects of spontaneous sourdoughs started with pear and orange
fermentations on the quality attributes of white pan breads, focusing on acidification …

Sourdough fermentation is a common practice spread across the globe due to quality and
shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) …

A Lactobacillus plantarum strain was used for the production of rye, wheat, barley, and oat
sourdoughs, and the influence of different sourdoughs on mixed rye–wheat bread quality …

Eight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid
bacteria and yeasts were isolated and identified and used in different combinations to …

The aim of this study was to investigate the influence of additives such as plants belonging
to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum …

The aim of the study was to determine the influence of the different shares (0/100, 5/95,
10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds …

Wheat is a main ingredient of the bread, so the suitability of mixed culture of Lb. casei, Lb.
brevis and Candida humilis was determined for different spring wheat cultivars for the …