Wheat Archives - Page 2 of 3 - The Sourdough School

The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Nutritional properties of einkorn wheat (Triticum monococcum L.)

Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking

Important Aroma Compounds in Freshly Ground Wholemeal and White Wheat FlourIdentification and Quantitative Changes during Sourdough Fermentation

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced

Whole grain phytochemicals and health

Phenolic compounds in cereal grains and their health benefits

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin- A randomized controlled cross-over trial

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue pateints

Improving wheat to remove coeliac epitopes but retain functionality

Genetics of wheat gluten proteins

Whole grain wheat consumption reduces inflammation in a randomised controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviours: role of polyphenols bound to cereal dietary fibre

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ