Wheat (whole) Archives - The Sourdough School

The Sourdough School

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

Increased gut hormones and insulin sensitivity index following a 3-d intervention with a barley kernel-based product: a randomised cross-over study in healthy middle-aged subjects

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

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Bioactive peptides in cereals and legumes – agronomical, biochemical and clinical aspects

Ancient Egyptian agriculture and the origins of horticulture

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

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

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread Making Processes

Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

Ferulic Acid: A Hope for Alzheimer’s Disease Therapy from Plants

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases