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Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
Download2020-05-01
Maidana, Stefania Dentice, Finch, Susan, Garro, Marisa, Savoy, Graciela, Gänzle, Michael G., Vignolo, Graciela
Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella...
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Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana
DownloadFall 2011
Fermented cereal foods produced in Africa involve a wide range of raw materials, e.g. millets, sorghum and maize, which are fermented using various microorganisms. Fermentation of these foods progresses under the influence of microorganisms and their enzyme activities. Fermentation processes...