Potential of sourdough for healthier cereal products

By K. Katina, E. Arendt, K. Liukkonen, K. Autio, L. Flander, K. Poutanen. 2005

212 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/846a72c32f6c0b4545fcaa708f28c82f44e453f6

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1. J. M. Faubion
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Citations in the corpus

• Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality (2008, unknown): “While the quality of gluten-free bread is often inferior when compared to conventional (wheat) products (Arendt et al., 2005), the loaf volume and flavour of breads produced with wheat sourdough and gluten-free ingredients was comparable to wheat sourdough bread (Di Cagno et al.”
• The Beneficial Use of Cereal and Cereal Components in Probiotic Foods (2009, background): “( 41 ) reviewed the potential of sourdough fermentation to create healthier cereal products.”