Notícias
Collection of sourdough studies
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
371 kb
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
7 mb
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
3.3 mb
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
1.8 mb
Use of Sourdough in Low FODMAP Baking
10.20180622-Loponen_Use-of-Sourdough-in-Low-FODMAP-Baking_Ganzl_20220425-134409_1
1.2 mb
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
4 mb
The molecular and technological characterization of lactic acid bacteria in einkorn sourdough
Einkorn-sourdough_the-molecular-and-technological-ch
756 kb
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
2 mb
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
917 kb
Legal
Club Richemont España
Avda. de Madrid s/n
CETECE
La Yutera 34004 Palencia
Comentarios