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Rope and Mould Spoilage in Breadmaking – Risk Analysis
Microbial contamination of bread and bakery products shortens the shelf-life, and thus causes economic losses both in the baking industry and...
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Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products
Sourdough fermentation is one of the oldest and most widely studied food biotechnologies. In recent years, there has been a renewed interest in...
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Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty
Key message An expressed HMW glutenin subunit Glu-Ay showed positive impacts on a range of wheat processing quality and yield traits. The grain...
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Broa – A Portuguese Traditional Sourdough Bread, Made of Maize and Rye Flours
This chapter deals with an ancient bread, produced by local small-farmers and households in Portugal. The bread is called Broa, and is made of...
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Tritordeum: a versatile and resilient cereal for Mediterranean agriculture and sustainable food production
This review paper provides an in-depth analysis of × Tritordeum [(Ascherson et Graebner)], a novel cereal crop with promising agronomic, nutritional,...
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Genomic prediction of agronomic and malting quality traits in six-rowed winter barley
While two-rowed barley is usually preferred for malting and beer-making, six-rowed malting barley varieties appeared in Europe around 30 years ago,...
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Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Food waste and by-products are generated throughout the food processing and storage chain. In a world facing climate collapse and limited space for...
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Impact of carrageenan copolymers from two red seaweed varieties on dough and bread quality
The impact of cottonii (COT, Kappaphycus alvarezii ) and spinosum (SPI, Eucheuma denticulatum ) flour (1–10% w/w) on rheological properties of wheat...
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Barley: From Molecular Basis of Quality to Advanced Genomics-Based Breeding
Barley (Hordeum vulgare L.) is a cereal crop that belongs to the family of Poaceae (Gramineae) and tribe Triticeae. This cereal ranks fourth in the...
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Barley: From Molecular Basis of Quality to Advanced Genomics-Based Breeding
Barley (Hordeum vulgare L.) is a cereal crop that belongs to the family of Poaceae (Gramineae) and tribe Triticeae. This cereal ranks fourth in the...
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Sourdough Microbiota Diversity in Southern Europe
Sourdough relies on a complex microbial ecosystem mainly characterized by the leavening action of acid-tolerant yeasts and lactic acid bacteria...
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Traditional Ukrainian Bread Making
In Ukrainian culture bread is closely connected with holiness, joy, happiness, health, well-being, cordiality, hospitality, the human life, and magic...
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Effects of LEDs Light Spectra on the Growth, Yield, and Quality of Winter Wheat (Triticum aestivum L.) Cultured in Plant Factory
The light-emitting diodes (LEDs) are expected to be effective light sources for growing wheat in indoor cultivation due to their small size, long...
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Agronomic and genetic assessment of organic wheat performance in England: a field-scale cultivar evaluation with a network of farms
Yield gaps between organic and conventional agriculture raise concerns about future agricultural systems which should reduce external inputs and face...
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Overview of Sourdough Microbiota
Techniques for sourdough processes and its various effects on sourdough microbiota is an interdisciplinary field of knowledge that includes several...
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Health Promoting Features of Sourdough Lactic Acid Bacteria
The activities of sourdough lactic acid bacteria that have been associated with the promotion of consumer health, has been in the epicenter of...
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Traditional Polish Breads
Sourdough bread is deeply rooted in Polish culture. Poland has dozens of types of regional breads, of various shapes, with shiny or floury crusts,...
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Antioxidants in Bakery Products
Fats contribute flavor and structure to the food, but they are sensitive to oxidation, which can lead to rancidity and off-taste. Since ancient...
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Hungarian History of Cereal Cultivation, Processing and Sourdough Making
Like most European nations, the use, processing and cultivation of cereals, especially wheat, has become an essential part of the history, livelihood...
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Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery Products
Wheat consumption may lead to various adverse health effects in susceptible individuals. The symptoms of irritable bowel syndrome (IBS), celiac...