English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Sourdough is the result of a fermentation process involving mainly LAB and yeasts. The present microbiota increase acidification, leavening and flavour. Moreover, consumers demand for more nutritious, healthy and clean-label products, has increased the use of sourdough in bread-making. Generally, LAB rapidly acidify the sourdough medium due to organic acids production (lactic and acetic acid, mostly). Nevertheless, different process parameters may influence sourdough microbiota, inducing changes in both sourdough and the resulting bread. Finally, sourdough fermentation involving probiotics can provide extra health benefits to its consumers. Also, long fermentations can reduce FODMAPs and phytate content, besides lowering the glycemic index.

Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile