BIO Web Conf.
Volume 64, 2023Agro-Bio-Technologies 2023 - Innovative Solutions for the Development of the Industry
|Number of page(s)||10|
|Published online||27 July 2023|
- F. Minervini, A. Lattanzi, M. De Angelis, G. Celano, M. Gobbetti. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. Food Microbiology 52, 66-76 (2015). https://doi.org/10.1016/j.fm.2015.06.009 [CrossRef] [PubMed] [Google Scholar]
- L. De Vuyst, А. Comasio, А. Van Kerrebroeck. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Critical reviews in food science and nutrition. 1-33 (2021).doi: 10.1080/10408398.2021.1976100. [Google Scholar]
- L. De Vuyst, S. Van Kerrebroeck, F. Leroy. Microbial Ecology and Process Technology of Sourdough Fermentation. Advances in Applied Microbiology, 49–160 (2017). doi: 10.1016/bs.aambs.2017.02.003 [Google Scholar]
- K. Arora, H. Ameur, A. Polo, R. Di Cagno, C. G. Rizzello, M. Gobbetti. Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science & Technology (2020) doi: 10.1016/j.tifs.2020.12.008 [Google Scholar]
- A. Comasio, M. Verce, S. Van Kerrebroeck, L. De Vuyst. Diverse microbial composition of sourdoughs from different origins. Frontiers in Microbiology 11 (2020) doi: 10.3389/fmicb.2020.01212 [CrossRef] [Google Scholar]
- M. Gobbetti, M. De Angelis, R. Di Cagno, M. Calasso, G. Archetti, C.G. Rizzello. Novel insights on the functional/nutritional features of the sourdough fermentation. Int. J. Food Microbiol 302, 103–113 (2018) [Google Scholar]
- M. Gobbetti, M. Angelis, R. Cagno, C. Rizzello. Sourdough/Lactic acid bacteria, In E.K. Elke and F.D. Bello, (eds.). Gluten-Free Cereal Products and Beverages Academic Press. Burlington, MA, USA, 267–283 (2008). [Google Scholar]
- M.C. Messia, A. Reale, L. Maiuro, T. Candigliota, E. Sorrentino, E. Marconi. Effects of pre-fermented wheat bran on dough and bread characteristics. Journal of Cereal Science 69, 138-144 (2016.) [CrossRef] [Google Scholar]
- J. Espinosa, J. Gloria, A. Angulo, R. Escobedo, J. Pérez, R. Rebollo, G. Domínguez. Sourdough and Bread Properties as Affected by Soybean Protein Addition, In T.B. Ng, (eds.). Soybean Applications and Technology. InTech. Rijeka, Croatia, 387–402pp. (2011) [Google Scholar]
- L. Nionelli, С. Rizzello. Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods. Foods 5(3), 65 (2016). [CrossRef] [PubMed] [Google Scholar]
- A. O. Olojede, A. I. Sanni, К. Banwo. Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWTFood Science and Technology, 108875 (2019). doi: 10.1016/j.lwt.2019.108875 [Google Scholar]
- H. G. Masure, E. Fierens, E., J. A. Delcour. Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science 67, 92–111 (2016). doi: 10.1016/j.jcs.2015.09.009 [CrossRef] [Google Scholar]
- O. Savkina, L. Kuznetsova, M. Burykina, M. Kostyuchenko, O. Parakhina. The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality. Agronomy Research 18(S3), 1873–1887(2020) [Google Scholar]
- O. Parakhina, M. Lokachuk, L. Kuznetsova, O. Savkina, E. Pavlovskaya, T. Gavrilova. Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production. Agronomy Research 19(S3), 1260–1272 (2021) [Google Scholar]
- Puchkova, L. I. 2004. Laboratory research methods for bread technology. GIORD, St. Petersburg, Russia, 259 pp. (in Russian). [Google Scholar]
- O. Afanasjeva. Microbiology of bakery production. Beresta, Saint-Peterburg, 217 (2003). (in Russian). [Google Scholar]
- State Standard of the Russian Federation GOST 5670-96. 1996. Bread, rolls and buns. Methods for determination of acidity, 5 pp (in Russian). [Google Scholar]
- N. Dubrovskaya, L. Kuznetcova, O. Parakhina. Method for improving the microbiological stability of gluten-free bread. Bred making in Russia 4, 22-24 (2017) [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.