Leavening agent ≈ Leavening agent
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Thirty years of knowledge on sourdough fermentation: A systematic review Open
Background Sourdough is one of the oldest examples of natural starters, mostly used for making fermented baked goods as an alternative to baker's yeast and chemical leavening. Almost 30 years of research have accumulated showing its perfor…
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What Is Gluten—Why Is It Special? Open
Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles. However, there has bee…
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Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread Open
In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to produce protein fortified breads. The addition of mealworm …
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The diversity and function of sourdough starter microbiomes Open
Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been characterized. Working with a community-scientist network of b…
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A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables Open
Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different …
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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread Open
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fer…
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Porous Crumb Structure of Leavened Baked Products Open
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies w…
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Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation Open
The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeri…
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Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation Open
Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydra…
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Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough Open
Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeas…
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Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials Open
A great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used for animal feeding.…
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Sourdough Microbiome Comparison and Benefits Open
Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorga…
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Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods Open
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the sc…
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Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread Open
Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flax…
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Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers Open
Summary Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad‐bean ( Vicia faba ), yellow‐pea and green‐pea ( P…
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Bread making technology influences postprandial glucose response: a review of the clinical evidence Open
Lowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baki…
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Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products Open
Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates i…
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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread Open
The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn sta…
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Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study Open
The use of bacterial cellulose (BC) in food systems is still limited due to production costs. Nine clones belonging to Komagataeibacter hansenii, Komagataeibacter nataicola, Komagataeibacter rhaeticus, Komagataeibacter swingsii, and Komaga…
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Rye and Oat Agricultural Wastes as Substrate Candidates for Biomass Production of the Non-Conventional Yeast Yarrowia lipolytica Open
The aim of this study was to test rye straw, rye bran and oat bran hydrolysates as substrates for growth of the yeast Yarrowia lipolytica, a microorganism known to have large biotechnological potential. First, after the combined process of…
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Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance Open
Arabinoxylans- (AX-) enriched fractions were separated from wheat bran by dry fractionation and utilized for fiber fortification in bread. The obtained AX-enriched fractions (AXF) contained 39.2–55.8% arabinoxylans (dry basis). To produce …
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Food Coloring Agents and Plant Food Supplements Derived from <i>Vitis vinifera</i>: A New Source of Human Exposure to Ochratoxin A Open
Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotox…
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Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread Open
In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C)…
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Inulin enrichment of gluten free breads: Interaction between inulin and yeast Open
Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity. However, breadmaking might frustrate the enrichments efforts due to inulin loss. In this study we aimed at studying the inulin enrichment o…
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Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality Open
Flavourzyme is a commercial peptidase, mainly with exopeptidase activity. In this study, effects of Flavourzyme addition (0–0.16 g/100 g) on properties of wheat dough and bread were systematically studied. Bread with a low concentration (0…
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Prevalence, Genetic Diversity, and Technological Functions of the <i>Lactobacillus sanfranciscensis</i> in Sourdough: A Review Open
The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors related to cereal plants…
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A thermomechanical material point method for baking and cooking Open
We present a Material Point Method for visual simulation of baking breads, cookies, pancakes and similar materials that consist of dough or batter (mixtures of water, flour, eggs, fat, sugar and leavening agents). We develop a novel thermo…
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Waste bread recycling as a baking ingredient by tailored lactic acid fermentation Open
Food-grade waste and side streams should be strictly kept in food use in order to achieve sustainable food systems. At present, the baking industry creates food-grade waste as excess and deformed products that are mainly utilized for non-f…
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Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli Open
This is a comprehensive analysis of idli fermentation employing modern molecular tools which provided valuable information about the bacterial diversity enabling its fermentation. The study has demonstrated the relationship between the bac…
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Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread Open
The effects of fermentation of teff flour by a mixture of lactic acid bacteria and yeasts present in a gluten-free sourdough have been considered. Fermentation had a major impact on the physicochemical properties of teff starch and on its …