sourdough emmer
Selected indexed studies
- Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. (Foods, 2022) [PMID:36496735]
- Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. (Food Chem, 2022) [PMID:34891089]
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014. (Foods, 2023) [PMID:36900613]
_Worker-drafted node — pending editorial review._
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Sources
- 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
- Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. (2022) pubmed
- Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. (2022) pubmed
- Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation. (2024) pubmed
- Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours. (2020) pubmed
- Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making. (2010) pubmed
- Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter? (2024) pubmed
- Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase. (2020) pubmed
- Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality. (2025) pubmed