Related references
Note: Only part of the references are listed.Thirty years of knowledge on sourdough fermentation: A systematic review
Kashika Arora et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads
Priscila Bredariol et al.
FOOD CHEMISTRY (2020)
Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry
Yi Liu et al.
FOOD CHEMISTRY (2019)
Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread
Qinghua Yue et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Effects of repeated sheeting on rheology and glutenin properties of noodle dough
Mengkun Song et al.
JOURNAL OF CEREAL SCIENCE (2019)
The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough
Mathieu Meerts et al.
JOURNAL OF CEREAL SCIENCE (2018)
The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough
Mathieu Meerts et al.
FOOD BIOPHYSICS (2017)
Effects of Lysine deficiency and Lys-Lys dipeptide on cellular apoptosis and amino acids metabolism
Jie Yin et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Effect of mixing on LAOS properties of hard wheat flour dough
Gamze Yazar et al.
JOURNAL OF FOOD ENGINEERING (2016)
Effect of water content and flour particle size on gluten-free bread quality and digestibility
Esther de la Hera et al.
FOOD CHEMISTRY (2014)
Influence of ingredients and chemical components on the quality of Chinese steamed bread
Fan Zhu
FOOD CHEMISTRY (2014)
Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
Anika Wolter et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet
Maria Calasso et al.
EUROPEAN JOURNAL OF NUTRITION (2012)
Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds
Yangsoo Kim et al.
FOOD CHEMISTRY (2009)
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread
M. M. Moore et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties
Duygu Gocmen et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Optimization of sourdough process for improved sensory profile and texture of wheat bread
K. Katina et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties
CI Clarke et al.
CEREAL CHEMISTRY (2004)
Effect of baking method and fermentation on folate content of rye and wheat breads
S Kariluoto et al.
CEREAL CHEMISTRY (2004)
In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria
M Tieking et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Share Paper
