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 …

Fermentation is one of the oldest food processing techniques known to humans and cereal
fermentation is still widely used to create many types of foods and beverages. Starch is a …

The complex of polysaccharides of the grain transforms during processing and modifies the
physical and chemical characteristics of bread. The aim of the research was to characterize …

Type 3 sourdoughs, which are starter culture-initiated and subsequently backslopped, are
less studied than other sourdough types. Yet, they can serve as a model to assess how …

Microorganisms have been used in nutrition and medicine for thousands of years worldwide,
long before humanity knew of their existence. It is now known that the gut microbiota plays a …

Traditional bread baking in Northern Europe and the Baltic countries has relied on, and still
uses the grains that are locally available, ie the cool season cereals rye, barley, oat and …