Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review

Published:2021-10 Issue: Volume:360 Page:130038
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Sen,Wang Zhen,Guo Xingfeng,Wang Fengcheng,Huang Jihong,Sun Binghua,Wang Xiaoxi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference121 articles.

1. AACC International. Whole grains definition. Published online at www.aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx. The Association, St. Paul, MN, 1999.

2. AACC International. Whole grains definitions. Published online at www.aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx. The Association, St. Paul, MN, 2013.

3. Public health response to ultra-processed food and drinks;Adams;BMJ,2020

4. An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts;Albedwawi;LWT,2021

5. Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits;Alioğlu;Food Science and Technology,2020

Cited by 98 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics;Food Chemistry;2024-12

2. Towards the establishment of a green and sustainable analytical methodology for hyperspectral imaging-based authentication of wholemeal bread;Food Control;2024-12

3. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters;Food Chemistry;2024-11

4. Enzymatic and antimicrobial activities of lactic acid bacteria and yeasts isolated from boza, a traditional fermented grain based beverage;Food Bioscience;2024-10

5. Particle size reduction influences starch and protein functionality, and nutritional quality of stone milled whole wheat flour from hard red spring wheat;Food Bioscience;2024-10