Sourdough Research

We believe in sharing, not just bread, but knowledge. We are also passionate about evidence-based teaching. This is part of our library. and has over 400+ papers used to reference our recipes, techniques & articles in our workshops and in Vanessa's books. We add to it almost every week.
A sourdough research database with almost 400 studies on sourdough, nutrition and digestibility of sourdough and bread, grains, inclusions and the gut microbiome
Thinned stone fruits are a source of polyphenols and antioxidant compounds
Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits
Evaluation of the selenium and chromium content of plant foods
The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region
Health benefits of nut consumption with special reference to body weight control
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods
Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods
Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats
Isolation and identification of Phytase-active yeasts from sourdoughs
Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification
Interaction between phenolics and gut microbiota: Role in human health
Ferulic Acid: Therapeutic potential through its antioxidant property
Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread
Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ
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