In this article, various studies on sourdough are published, on which our experiments are based.
Nutritional quality and nutrient bioaccessibility in sourdough bread
Thirty years of knowledge on sourdough fermentation: A systematic review
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
Use of Sourdough in Low FODMAP Baking
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges
The molecular and technological characterization of lactic acid bacteria in einkorn sourdough
Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Response
Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making