The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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Bioactive peptides in cereals and legumes

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

Peas_Botanical Blends

Review of the health benefits of peas (Pisum sativum L.)

EINKORN

Nutritional properties of einkorn wheat (Triticum monococcum L.)

Organic flour and sourdough

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods

Sourdough wheat germ

Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods

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

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

sourdough and health

Sourdough and cereal fermentation in a nutritional perspective

Enzymatic conversions in sourdough

Enzymatic and bacterial conversions during sourdough fermentation

Functional aspects of sourdough

How the sourdough may affect the functional features of leavened baked goods

Synthesis of lunasin by sourdough fermentation

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Sourdough lactic acid bacteria and antioxidant peptides

Selected Lactic Acid Bacteria synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

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