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Collection of sourdough studies

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In this article, various studies on sourdough are published, on which our experiments are based.

Nutritional quality and nutrient bioaccessibility in sourdough bread

canesin2021---Nutritional-quality-and-nutrient-bioaccessibility-in-sourdough-bread
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Thirty years of knowledge on sourdough fermentation: A systematic review

20210306-Arora_30-years-of-knowledge-on-sourdough-fermentation.-A-systematica-review_DiCagno_Rizzello_Gobbetti
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Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity  

20200716-Ganzle_Sourdough-fermentation-degrades-wheat-alpha-amylase-trypsin-inhibitor-ati-and-reduces-pro-inflammatory-activity
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Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

20170403-Pontonio_Sourdough-authentication--quantitative-PCR-to-detect-the-lactic-acid-bacterial-microbiota-in-breads
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Use of Sourdough in Low FODMAP Baking

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Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges

ma2021---Sourdough-improves-the-quality-of-whole-wheat-flour-products-Mechanisms-and-challenges-A-review
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The molecular and technological characterization of lactic acid bacteria in einkorn sourdough

Einkorn-sourdough_the-molecular-and-technological-ch
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Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Response

20191204-Rizzello_SD-Fermented-Breads-are-More-Digestible-than-those-started-with-Baker-yeast-alone
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Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

9.20160527-Wheat-and-the-irritable-bowel-syndrome-FODMAPS-levels-of-modern-and-ancient-species
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Freitag, 01. November 2024

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