Bibliografia de matérias e pesquisas sobre a importância do fermento natural para sáude

Nesta página vamos juntar pesquisas e matérias que evidenciam a importância da fermentação natural para com nossa saúde. Muitas delas são em inglês.
Sourdough bread: Starch digestibility and postprandial glycemic response, Francesca Scazzina, 2008;
Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance, Maioli M., 2008;
Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women, Ostman EM, 2002;
Sourdough fermentatoin or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in helathy humans, Liljeberg HG, 1995;
Phytate reduction in bread containing oat flour, oat bran or rye bran, M. Larsson, 1991;
Physico-chemical and functional properties of spray-dried sourdough in breadmaking, Tafti AG, 2013;
Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread, Black BA, 2013;