ArticleFoods (Basel, Switzerland)2019
Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.
Article 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 12 papers.
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Who cites it
12 citing papers in PubMed, 26 citations in OpenAlex.
- Effects and Mechanisms of Fermentation by Nonconventional Yeast Kazachstania servazzii CDLB-YE05 on the Flavor and Texture of Fresh Noodles.Journal of food science · 2026Article
- Utilizing Quinoa Flour for Functional Lavash Bread Production.Food science & nutrition · 2025Article
- Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement.Frontiers in nutrition · 2025Review
- Effect of Chinese bayberry residue on quality of Chinese quinoa (Food chemistry: X · 2024Article
- Non-Conventional Brewers' Spent Grains, an Alternative Raw Material in Bread-Making.Foods (Basel, Switzerland) · 2024Article
- Nutritional composition,Food chemistry: X · 2024Article
- Physicochemical Effects ofFoods (Basel, Switzerland) · 2020Article
- Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.Foods (Basel, Switzerland) · 2020Review
- Effect of Rice Flour Fermentation withFoods (Basel, Switzerland) · 2020Article
- Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.Molecules (Basel, Switzerland) · 2020Article
- Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented withFoods (Basel, Switzerland) · 2020Article
- Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of
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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.