Uncover how the unique fermentation process of sourdough creates a lower glycemic response, making it the superior choice for ...

Key Takeaways Sourdough bread has a lower glycemic index than regular white or yeast-leavened bread, resulting in a slightly less drastic rise in blood sugar after consumption.The fermentation process ...

IN his second Liversidge Research Lecture before the Royal Society of New South Wales, Prof. W. J. Young discussed the “Functions of Phosphates in Fermentations of Sugar”. Although the production of ...

KANSAS CITY — Taste often becomes an issue when formulating products with plant-based protein or reduced sugar. In both cases, fermentation is proving valuable, and in some cases cost-effective, when ...

Sourdough contains selenium, an essential nutrient for optimal health, says Elick. "Selenium functions as an antioxidant that ...

Amryis's Purecane sugar substitute is made using fermentation to avoid some of the bitter off-notes associated with other sugar substitutes. A few weeks ago, my wife made some delicious cookies. These ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

Finnish researchers unveil Sweeprot, a next-generation sweet protein derived from brazzein, offering zero-calorie, sugar-like ...

The protein is made through the fermentation process on a carbohydrate-based medium. “This method is gaining in popularity as a way to create alternatives that solve issues of texture and taste that ...