sourdough einkorn
Selected indexed studies
- Enterococcus durans SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum). (Food Technol Biotechnol, 2024) [PMID:39830874]
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014. (Foods, 2023) [PMID:36900613]
- Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. (Nutrients, 2017) [PMID:29137113]
_Worker-drafted node — pending editorial review._
Connections
sourdough einkorn helps
Sources
- In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour. (2025) pubmed
- Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. (2017) pubmed
- Enterococcus durans SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum). (2024) pubmed
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014. (2023) pubmed
- Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time. (2024) pubmed
- Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. (2021) pubmed
- Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. (2021) pubmed
- Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species. (2023) pubmed
- 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. (2017) pubmed
- Exploring tarhana's prebiotic potential using different flours in an in vitro fermentation model. (2025) pubmed