Fermented grains are capable of lowering total fat mass, body weight and waist circumference, suggesting their potential as a functional health food with anti-obesity effects, say Korean researchers.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
Lactic acid bacteria (LAB) can inhibit mould growth and limit mycotoxins in foodstuffs such as bread and cereals, but more research into how they do so is needed, claims findings from a review showing that LAB are promising biological agents for food...
Finnish dairy company Valio has seen the launch of two infant
nutrition products this spring, both in Finland and abroad,
featuring the probiotic lactic acid bacteria Lactobacillus
Gorbach & Goldin (LGG).
