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.

1. Sourdough bread: Starch digestibility and postprandial glycemic response, Francesca Scazzina, 2008;

2. Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance, Maioli M., 2008;

3. Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women, Ostman EM, 2002;

4. Sourdough fermentatoin or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in helathy humans, Liljeberg HG, 1995;

5. Phytate reduction in bread containing oat flour, oat bran or rye bran, M. Larsson, 1991;

6. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats, Lopez HW, 2003;

7. Physico-chemical and functional properties of spray-dried sourdough in breadmaking, Tafti AG, 2013;

8. Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread, Black BA, 2013;

9. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients, Raffaella Di Cagno, 2004;

10. Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study, Raffaella Di Cagno, 2010.