{"id":"https://openalex.org/W576754256","doi":null,"title":"Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads","display_name":"Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads","publication_year":2013,"publication_date":"2013-01-01","ids":{"openalex":"https://openalex.org/W576754256","mag":"576754256"},"language":"en","primary_location":{"id":"pmh:http://www.rian.ie/74473/","doi":null,"is_oa":false,"landing_page_url":"http://hdl.handle.net/10468/1478","pdf_url":null,"source":{"id":"https://openalex.org/S4306400033","display_name":"Arrow@dit (Dublin Institute of Technology)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210144925","host_organization_name":"Technological University Dublin","host_organization_lineage":["https://openalex.org/I4210144925"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"acceptedVersion","is_accepted":true,"is_published":false,"raw_source_name":"Wolter, A.. 2013. Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads. PhD Thesis, University College Cork.","raw_type":"Doctoral thesis"},"volume":null,"type":"dissertation","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":true,"oa_status":"green","oa_url":"http://hdl.handle.net/10468/1478","any_repository_has_fulltext":true},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5007245712","display_name":"Anika Wolter","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":true,"raw_author_name":"Anika Wolter","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":["https://openalex.org/A5007245712"],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":null,"has_fulltext":false,"cited_by_count":4,"citation_normalized_percentile":null,"cited_by_percentile_year":null,"biblio":{"volume":null,"issue":null,"first_page":"190","last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10141","display_name":"Probiotics and Fermented Foods","score":0.8057000041007996,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10141","display_name":"Probiotics and Fermented Foods","score":0.8057000041007996,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.163100004196167,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.012799999676644802,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/sourdough","display_name":"sourdough","score":0.8500000238418579},{"id":"https://openalex.org/keywords/weissella-cibaria","display_name":"Weissella cibaria","score":0.9900000095367432},{"id":"https://openalex.org/keywords/lactiplantibacillus-plantarum","display_name":"Lactobacillus plantarum","score":1.0},{"id":"https://openalex.org/keywords/gluten-free-bread","display_name":"gluten-free bread","score":0.9610000252723694},{"id":"https://openalex.org/keywords/buckwheat","display_name":"buckwheat","score":0.6359999775886536},{"id":"https://openalex.org/keywords/teff","display_name":"Eragrostis tef","score":0.8600000143051147},{"id":"https://openalex.org/keywords/quinoa","display_name":"quinoa","score":0.9169999957084656},{"id":"https://openalex.org/keywords/sorghum","display_name":"sorghum","score":0.9350000023841858},{"id":"https://openalex.org/keywords/lactic-acid-bacteria","display_name":"lactic acid bacteria","score":0.753000020980835},{"id":"https://openalex.org/keywords/bread-staling","display_name":"bread staling","score":0.8360000252723694},{"id":"https://openalex.org/keywords/crumb-hardness","display_name":"crumb firmness","score":0.9190000295639038},{"id":"https://openalex.org/keywords/in-vitro-starch-digestibility","display_name":"in vitro starch digestibility","score":0.7870000004768372},{"id":"https://openalex.org/keywords/sensory-profile","display_name":"sensory profile","score":0.5360000133514404},{"id":"https://openalex.org/keywords/organic-acids","display_name":"organic acids","score":0.382999986410141},{"id":"https://openalex.org/keywords/buffering-capacity","display_name":"buffering capacity","score":0.5}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.8615490198135376},{"id":"https://openalex.org/C2778985185","wikidata":"https://www.wikidata.org/wiki/Q1756682","display_name":"Lactobacillus plantarum","level":4,"score":0.780525267124176},{"id":"https://openalex.org/C2780125375","wikidata":"https://www.wikidata.org/wiki/Q963546","display_name":"Weissella","level":5,"score":0.7350651621818542},{"id":"https://openalex.org/C2775920511","wikidata":"https://www.wikidata.org/wiki/Q161249","display_name":"Lactic acid","level":3,"score":0.6104552745819092},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5485620498657227},{"id":"https://openalex.org/C100544194","wikidata":"https://www.wikidata.org/wiki/Q41760","display_name":"Fermentation","level":2,"score":0.5222483277320862},{"id":"https://openalex.org/C2777176278","wikidata":"https://www.wikidata.org/wiki/Q557828","display_name":"Starter","level":2,"score":0.45114466547966003},{"id":"https://openalex.org/C3019118998","wikidata":"https://www.wikidata.org/wiki/Q2632776","display_name":"Gluten free","level":3,"score":0.4411364197731018},{"id":"https://openalex.org/C2778859111","wikidata":"https://www.wikidata.org/wiki/Q138793","display_name":"Leuconostoc","level":4,"score":0.41697239875793457},{"id":"https://openalex.org/C2780206646","wikidata":"https://www.wikidata.org/wiki/Q1061596","display_name":"Lactobacillus","level":3,"score":0.38870301842689514},{"id":"https://openalex.org/C2776336767","wikidata":"https://www.wikidata.org/wiki/Q188251","display_name":"Gluten","level":2,"score":0.33341336250305176},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.31704455614089966},{"id":"https://openalex.org/C523546767","wikidata":"https://www.wikidata.org/wiki/Q10876","display_name":"Bacteria","level":2,"score":0.3036872446537018},{"id":"https://openalex.org/C54355233","wikidata":"https://www.wikidata.org/wiki/Q7162","display_name":"Genetics","level":1,"score":0.0}],"mesh":[],"locations_count":3,"locations":[{"id":"pmh:http://www.rian.ie/74473/","doi":null,"is_oa":false,"landing_page_url":"http://hdl.handle.net/10468/1478","pdf_url":null,"source":{"id":"https://openalex.org/S4306400033","display_name":"Arrow@dit (Dublin Institute of Technology)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210144925","host_organization_name":"Technological University Dublin","host_organization_lineage":["https://openalex.org/I4210144925"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"acceptedVersion","is_accepted":true,"is_published":false,"raw_source_name":"Wolter, A.. 2013. Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads. PhD Thesis, University College Cork.","raw_type":"Doctoral thesis"},{"id":"pmh:oai:cora.ucc.ie:10468/1478","doi":null,"is_oa":true,"landing_page_url":"http://hdl.handle.net/10468/1478","pdf_url":null,"source":{"id":"https://openalex.org/S4306401150","display_name":"Cork Open Research Archive (University College Cork, Ireland)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210141138","host_organization_name":"APC Microbiome Institute","host_organization_lineage":["https://openalex.org/I4210141138"],"host_organization_lineage_names":[],"type":"repository"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"","raw_type":"info:eu-repo/semantics/doctoralThesis"},{"id":"mag:576754256","doi":null,"is_oa":false,"landing_page_url":"https://cora.ucc.ie/bitstream/10468/1478/2/WolterA_PhD2013.pdf","pdf_url":null,"source":null,"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":null,"raw_type":null}],"best_oa_location":{"id":"pmh:oai:cora.ucc.ie:10468/1478","doi":null,"is_oa":true,"landing_page_url":"http://hdl.handle.net/10468/1478","pdf_url":null,"source":{"id":"https://openalex.org/S4306401150","display_name":"Cork Open Research Archive (University College Cork, Ireland)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210141138","host_organization_name":"APC Microbiome Institute","host_organization_lineage":["https://openalex.org/I4210141138"],"host_organization_lineage_names":[],"type":"repository"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"","raw_type":"info:eu-repo/semantics/doctoralThesis"},"sustainable_development_goals":[{"score":0.8409000039100647,"display_name":"Zero hunger","id":"https://metadata.un.org/sdg/2"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W2022802520","https://openalex.org/W2469954896","https://openalex.org/W1982366930","https://openalex.org/W2774156463","https://openalex.org/W3009328202","https://openalex.org/W4390272250","https://openalex.org/W3176720124","https://openalex.org/W2022601854","https://openalex.org/W3202186981","https://openalex.org/W4408318227"],"abstract_inverted_index":{"The":[0,67,124,219,348,477],"application":[1],"of":[2,15,28,40,92,186,202,221,296,305,317,321,331,342,353,378,386,457,465,538,551,556],"sourdough":[3,49,120,217,259,268,284,291,359,485,516,523],"can":[4,369,493],"improve":[5],"texture,":[6],"structure,":[7],"nutritional":[8],"value,":[9],"staling":[10,222],"rate":[11,220],"and":[12,17,56,108,118,136,157,175,189,211,248,266,282,357,381,410,425,438,443,453,520,526,554],"shelf":[13,309],"life":[14,310],"wheat":[16,149,212,249,283,297,398,484],"gluten-free":[18,145,306,354,387,509,542],"breads.":[19,218,260,307],"These":[20],"quality":[21,295],"improvements":[22],"are":[23],"associated":[24],"with":[25,88,183,356,406,447,497],"the":[26,38,79,196,293,318,322,328,365,395,511,536],"formation":[27,98,377,555],"organic":[29,382,552],"acids,":[30],"exopolysaccharides":[31],"(EPS),":[32],"aroma":[33,294,304],"or":[34,471],"antifungal":[35],"compounds.":[36],"Initially,":[37],"suitability":[39],"two":[41],"lactic":[42,70],"acid":[43,71,492],"bacteria":[44],"strains":[45],"to":[46,94,140,327,363,376,546],"serve":[47],"as":[48,64,133,146,148],"starters":[50],"for":[51,271,394,429,436,482],"buckwheat,":[52],"oat,":[53],"quinoa,":[54],"sorghum":[55,437,519],"flours":[57],"was":[58,62,102,131,137,225,312,361,404,411,479,513,544],"investigated.":[59],"Wheat":[60],"flour":[61,416],"chosen":[63,138],"a":[65,89],"reference.":[66],"obligate":[68],"heterofermentative":[69,126],"bacterium":[72],"(LAB)":[73],"Weissella":[74,288,466],"cibaria":[75,289,467],"MG1":[76,290,468],"(Wc)":[77],"formed":[78,112],"EPS":[80,97],"dextran":[81],"(a":[82],"\u03b1-1,6-glucan)":[83],"from":[84],"sucrose":[85],"in":[86,99,113,144,164,204,227,275,315,349,373,414,421,541],"situ":[87],"molecular":[90],"size":[91,105,403],"106":[93],"107":[95],"kDa.":[96],"all":[100],"breads":[101,285,319,355,389,441,486,524,543],"analysed":[103,362],"using":[104],"exclusion":[106],"chromatography":[107],"highest":[109,160],"amounts":[110,185],"were":[111,390,460],"buckwheat":[114,165,205,228,276],"(4":[115],"g/":[116,122],"kg)":[117],"quinoa":[119,176,415,430],"(3":[121],"kg).":[123],"facultative":[125],"Lactobacillus":[127,472],"plantarum":[128,473],"FST1.7":[129,474],"(Lp)":[130],"identified":[132],"strong":[134],"acidifier":[135],"due":[139,375],"its":[141],"ubiquitous":[142],"presence":[143,550],"well":[147],"sourdoughs":[150,177],"(Vogelmann":[151],"et":[152,345,504],"al.":[153,346,505],"2009).":[154],"Both":[155],"Wc":[156,232,242,253,265],"Lp,":[158],"showed":[159],"total":[161],"titratable":[162],"acids":[163,553],"(16.8":[166],"ml;":[167,172,179],"26.0":[168],"ml),":[169],"teff":[170,208,238,279,439,521],"(16.2":[171],"24.5":[173],"ml)":[174,181],"(26.4":[178],"35.3":[180],"correlating":[182],"higher":[184,190,422,427,448],"fermentable":[187],"sugars":[188],"buffering":[191],"capacities.":[192],"Sourdough":[193,368],"incorporation":[194,269],"reduced":[195,226],"crumb":[197,273],"hardness":[198],"after":[199],"five":[200],"days":[201],"storage":[203],"(Wc":[206,209,213,487],"-111%),":[207],"-39%)":[210],"-206%;":[214],"Lp":[215,235,245,256,267,489,522],"-118%)":[216],"(N/":[223],"day)":[224],"(Ctrl":[229,239,250],"8":[230],"N;":[231,234,241,244,252,255],"3":[233],"6":[236],"N),":[237],"13":[240],"9":[243],"10":[246],"N)":[247,258],"5":[251],"1":[254],"2":[257],"Bread":[261],"dough":[262],"softening":[263],"upon":[264,515],"accounted":[270],"increased":[272,462,514],"porosity":[274],"(+10.4%;":[277],"+4.7),":[278],"(+8.1%;":[280],"+8.3%)":[281],"(+8.7%;":[286],"+6.4%).":[287],"improved":[292],"bread":[298,399,431],"but":[299],"had":[300,529],"no":[301],"impact":[302],"on":[303],"Microbial":[308],"however,":[311],"not":[313,461],"prolonged":[314],"any":[316],"regardless":[320],"starter":[323],"culture":[324],"used.":[325],"Due":[326],"high":[329],"prevalence":[330],"insulin-dependent":[332],"diabetes":[333],"mellitus":[334],"particular":[335],"amongst":[336],"coeliac":[337],"patients,":[338],"glycaemic":[339],"control":[340,388,440],"is":[341],"great":[343],"(Berti":[344],"2004).":[347],"vitro":[350],"starch":[351,371,380,459,495,501,539],"digestibility":[352],"without":[358],"addition":[360,464],"predict":[364],"GI":[366,385],"(pGI).":[367],"decrease":[370],"hydrolysis":[372,434,540],"vitro,":[374],"resistant":[379,458,557],"acids.":[383],"Predicted":[384],"significantly":[391,412,480,530],"lower":[392],"than":[393,549],"reference":[396],"white":[397],"(GI=100).":[400],"Starch":[401],"granule":[402],"investigated":[405],"scanning":[407],"electron":[408],"microscopy":[409],"smaller":[413],"(<2":[417],"\u03bcm).":[418],"This":[419],"resulted":[420],"enzymatic":[423],"susceptibility":[424,502],"hence":[426,499],"pGI":[428,478,512],"(95).":[432],"Lowest":[433],"indexes":[435],"(72":[442],"74,":[444],"respectively)":[445,528],"correlate":[446],"gelatinisation":[449],"peak":[450],"temperatures":[451],"(69\u00b0C":[452],"71\u00b0C,":[454],"respectively).":[455],"Levels":[456],"by":[463],"(weak":[469],"acidifier)":[470],"(strong":[475],"acidifier).":[476],"decreased":[481,531],"both":[483],"85;":[488],"76).":[490],"Lactic":[491],"promote":[494],"interactions":[496],"gluten":[498],"decreasing":[500],"(\u00d6stman":[503],"2002).":[506],"For":[507],"most":[508],"breads,":[510],"addition.":[517],"Only":[518],"(69":[525],"68,":[527],"pGI.":[532],"Results":[533],"suggest":[534],"that":[535],"increase":[537],"related":[545],"mechanism":[547],"other":[548],"starch.":[558]},"counts_by_year":[{"year":2025,"cited_by_count":1},{"year":2021,"cited_by_count":1},{"year":2017,"cited_by_count":1},{"year":2016,"cited_by_count":1}],"updated_date":"2026-11-01T11:40:01.658920","created_date":"2016-06-24T00:00:00"}