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Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread

https://doi.org/10.1016/j.fochx.2022.100528
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1006/jcrs.2000.0300openalex-snapshot
A Second Aspartic Proteinase Associated with Wheat Gluten
inferredcites →https://doi.org/10.1007/978-1-4614-5425-0openalex-snapshot
Handbook on Sourdough Biotechnology
inferredcites →https://doi.org/10.1007/bf00395933openalex-snapshot
The proteotytic systems of lactic acid bacteria
inferredcites →https://doi.org/10.1007/s12539-015-0262-0openalex-snapshot
Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616
inferredcites →https://doi.org/10.1016/j.fm.2006.07.011openalex-snapshot
Impact of sourdough on the texture of bread
inferredcites →https://doi.org/10.1016/j.foodchem.2008.10.008openalex-snapshot
Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds
inferredcites →https://doi.org/10.1016/j.foodchem.2016.01.072openalex-snapshot
Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread
inferredcites →https://doi.org/10.1016/j.foodchem.2016.05.031openalex-snapshot
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128785openalex-snapshot
Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129972openalex-snapshot
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130362openalex-snapshot
Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108031openalex-snapshot
Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
inferredcites →https://doi.org/10.1016/j.foodres.2010.01.005openalex-snapshot
Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber
inferredcites →https://doi.org/10.1016/j.foodres.2021.110355openalex-snapshot
Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre
inferredcites →https://doi.org/10.1016/j.gaost.2019.04.005openalex-snapshot
Study on the effect of wheat bran dietary fiber on the rheological properties of dough
inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.08.179openalex-snapshot
Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2018.08.005openalex-snapshot
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
inferredcites →https://doi.org/10.1016/j.jcs.2016.05.021openalex-snapshot
Preparation and chemical characterisation of glutenin macropolymer (GMP) gel
inferredcites →https://doi.org/10.1016/j.jcs.2021.103304openalex-snapshot
The influence of allelic variability of prolamins on gluten quality in durum wheat: An overview
inferredcites →https://doi.org/10.1016/j.lwt.2017.03.042openalex-snapshot
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough
inferredcites →https://doi.org/10.1016/j.lwt.2018.12.024openalex-snapshot
Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein
inferredcites →https://doi.org/10.1016/j.lwt.2020.110324openalex-snapshot
Influence of κ-carrageenan on the rheological behaviour of a model cake flour system
inferredcites →https://doi.org/10.1016/j.tifs.2008.04.002openalex-snapshot
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
inferredcites →https://doi.org/10.1016/j.tifs.2015.11.002openalex-snapshot
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
inferredcites →https://doi.org/10.1016/j.tifs.2022.03.012openalex-snapshot
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
inferredcites →https://doi.org/10.1016/s0065-2660(03)01003-4openalex-snapshot
Genetics of Wheat Gluten Proteins
inferredcites →https://doi.org/10.1021/acs.jafc.9b08104openalex-snapshot
Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough
inferredcites →https://doi.org/10.1021/acs.jafc.9b08231openalex-snapshot
Role of the Microbiome in Mediating Health Effects of Dietary Components
inferredcites →https://doi.org/10.1021/jf011348wopenalex-snapshot
Antioxidant Properties of Ferulic Acid and Its Related Compounds
inferredcites →https://doi.org/10.1021/jf030404lopenalex-snapshot
Phytochemical Profiles and Antioxidant Activity of Wheat Varieties
inferredcites →https://doi.org/10.1021/jf034470zopenalex-snapshot
Gluten Hydrolysis and Depolymerization during Sourdough Fermentation
inferredcites →https://doi.org/10.1021/jf049621sopenalex-snapshot
Evaluation of Antioxidant Capacity of Cereal Brans
inferredcites →https://doi.org/10.1021/jf400556sopenalex-snapshot
Phytochemical Profiles and Antioxidant Activity of Adlay Varieties
inferredcites →https://doi.org/10.1111/1750-3841.14965openalex-snapshot
Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food
inferredcites →https://doi.org/10.1111/ijfs.14781openalex-snapshot
Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality
inferredcites →https://doi.org/10.1111/ijfs.15327openalex-snapshot
Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation
inferredcites →https://doi.org/10.1111/j.1365-2621.1969.tb12068.xopenalex-snapshot
Wheat Flavor Components
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb07033.xopenalex-snapshot
Sensory Analysis of Whole Wheat/Soy Flour Breads
inferredcites →https://doi.org/10.1136/bmj.m2206openalex-snapshot
Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies
inferredcites →https://doi.org/10.1371/journal.pmed.1003053openalex-snapshot
Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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inferred← citeshttps://doi.org/10.1007/s11694-026-04921-7openalex-snapshot
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Fermentation of Sargassum ilicifolium with Probiotics (Lactobacillus plantarum and Saccharomyces cerevisiae) Enhances Growth, Immunity, and Gene Expression in Rainbow Trout Before and After Challenge with Streptococcus iniae
inferred← citeshttps://doi.org/10.1016/b978-0-443-18622-6.00018-9openalex-snapshot
Potential contaminants in sourdough and sourdough-based products and possible solutions
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inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117056openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.gaost.2024.03.001openalex-snapshot
Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.131542openalex-snapshot
Effect of synergistic fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on thermal properties of hyaluronic acid-wheat starch system
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.139987openalex-snapshot
Fish collagen mediated alteration of wheat starch thermal properties during multi-species co-fermentation
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.149302openalex-snapshot
Interaction of Lactic Acid Bacteria and Bifidobacterium with starch-lipid complex and effects on structure and digestibility of starch-lipid complex
inferred← citeshttps://doi.org/10.1016/j.indcrop.2024.119836openalex-snapshot
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
inferred← citeshttps://doi.org/10.1016/j.jcs.2025.104288openalex-snapshot
Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115925openalex-snapshot
Effect of dried honey powder on the quality and flavor of Chinese steamed buns premicrofermented with Pediococcus pentosaceus
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116818openalex-snapshot
Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117794openalex-snapshot
Co-fermentation of okara with Kluyveromyces marxianus and Lactobacillus plantarum and its application in Chinese steamed bread
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.6c00622openalex-snapshot
Co-culture Fermentation of Maize Bran with Saccharomyces cerevisiae and Lactic Acid Bacteria: Effect on Techno-Functional, Structural, Flavor, and Antioxidant Properties
inferred← citeshttps://doi.org/10.1111/1750-3841.16665openalex-snapshot
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
inferred← citeshttps://doi.org/10.1111/1750-3841.17014openalex-snapshot
Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities
inferred← citeshttps://doi.org/10.1111/1750-3841.17305openalex-snapshot
Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality
inferred← citeshttps://doi.org/10.1111/1750-3841.17316openalex-snapshot
Incorporating whole soybean pulp into wheat flour for nutrient‐enriched steamed bread: Exploring the impact on physical and nutritional characteristics
inferred← citeshttps://doi.org/10.1111/1750-3841.70213openalex-snapshot
Impact of Tagatose on Physicochemical, Nutritional, and In Vitro Digestive Properties of Toast Bread
inferred← citeshttps://doi.org/10.1111/1750-3841.71176openalex-snapshot
Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread
inferred← citeshttps://doi.org/10.1111/ijfs.16834openalex-snapshot
The effect of Dictyophora indusiata , oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust
inferred← citeshttps://doi.org/10.3390/ani14040623openalex-snapshot
Effects of Dietary Alfalfa Meal Supplementation on the Growth Performance, Nutrient Apparent Digestibility, Serum Parameters, and Intestinal Microbiota of Raccoon Dogs (Nyctereutes procyonoides)
inferred← citeshttps://doi.org/10.3390/foods13233840openalex-snapshot
Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance
inferred← citeshttps://doi.org/10.3390/foods14234116openalex-snapshot
Effect of Polygonatum cyrtonema Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread
inferred← citeshttps://doi.org/10.3390/molecules28031322openalex-snapshot
Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue
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