Key Research Papers Archives - The Sourdough School

The Sourdough School

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

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread

Differential NF-kB pathways induction by Lactobacillus plantarum in the duodenum of healthy humans correlating with immune tolerance

Antiallergic effects of Lactobacillus pentosus strain S-PT84 mediated by modulation of Th1/Th2 immunobalance and induction of IL-10 production

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome

Potential of sourdough for healthier cereal products

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: New perspective for coeliac disease

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

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

Sourdough and cereal fermentation in a nutritional perspective

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance