ReviewFoods (Basel, Switzerland)2019
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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Who cites it
28 citing papers in PubMed, 64 citations in OpenAlex.
- Normal Versus Slowly Processed Pasta and Post-Prandial Glucose Homeostasis in Healthy Subjects: A Pilot Study.Nutrients · 2021Trial
- Microbial Proteases: Integration into Food Products and Industrial Processes.Current microbiology · 2025Review
- Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Antioxidants (Basel, Switzerland) · 2025Article
- FODMAP Profile of Wholegrain Pasta.Foods (Basel, Switzerland) · 2025Article
- Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.Current research in food science · 2025Article
- Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement.Frontiers in nutrition · 2025Review
- Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.Foods (Basel, Switzerland) · 2024Review
- Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough.Foods (Basel, Switzerland) · 2023Article
- Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.Microorganisms · 2022Review
- Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Foods (Basel, Switzerland) · 2022Article
- Article
- Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation.Foods (Basel, Switzerland) · 2021Article
- Effect of characteristics of different wheat flours on the quality of fermented hollow noodles.Food science & nutrition · 2021Article
- Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties.Foods (Basel, Switzerland) · 2021Article
- Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta.Antioxidants (Basel, Switzerland) · 2021Article
- Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.Foods (Basel, Switzerland) · 2021Article
- Apple Pomace as a Sustainable Substrate in Sourdough Fermentation.Frontiers in microbiology · 2021Article
- Article
- Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.Microorganisms · 2020Article
- Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria.Microorganisms · 2020Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The growing consumers' request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary fiber, vegetable proteins, vitamins, minerals, and functional compounds. The conventional process for pasta production does not include a fermentation step. However, novel recipes including sourdough-fermented ingredients have been recently proposed, aiming at enhancing the nutritional and functional properties of this product and at enriching commercial offerings with products with new sensorial profiles. The use of sourdough for pasta fortification has been investigated under several aspects, including fortification in vitamin B, the reduction of starch digestibility, and gluten content. Sourdough fermentation has also been successfully applied to non-conventional flours, (e.g., from pseudocereals and legumes), in which an overall increase of the nutritional value and health-promoting compounds, such as a significant decrease of antinutritional factors, were observed. Fermented non-conventional flours, obtained through spontaneous fermentation or using selected starters, have been proposed as pasta ingredients. As the result of wheat replacement, modification in textural properties of pasta may occur. Nonetheless, fermentation represents an efficient tool in improving, besides nutritional and functional profile, the sensory and technological features of fortified pasta.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.