Results 1 to 10 of about 3,411 (163)
Sourdough Microbiome Comparison and Benefits [PDF]
Microorganisms, 2021 Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which ...
Siew Wen Lau +4 more
doaj +3 more sources
Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum [PDF]
Scientific ReportsThis study focused on enhancing the quality of gluten-free rice flour bread by incorporating sourdough fermented with two specific bacterial strains, Lactobacillus fermentum and Lactobacillus plantarum.
Sedigheh Seyedahmadi +3 more
doaj +2 more sources
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research [PDF]
PeerJ, 2021 The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture.
Martha D. Calvert +6 more
doaj +2 more sources
Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran [PDF]
Brazilian Archives of Biology and Technology, 2023 This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough produced ...
Hümeyra Çetin-Babaoğlu +2 more
doaj +1 more source
Jurnal Ilmiah Pertanian, 2023 Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food.
Anisa Mutamima +4 more
doaj +1 more source
Microorganisms, 2022 The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough ...
Natali Hernández-Parada +7 more
doaj +1 more source
Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand
Current Research in Food Science, 2021 This study characterised a commercial New Zealand gluten free (GF) rice sourdough and its starter culture composition. Acidity of the mother sourdough, dough before proofing and dough after proofing was determined during the production of rice sourdough ...
Qiwei Yang +2 more
doaj +1 more source
Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter
Journal of Applied Agricultural Science and Technology, 2023 Changing the ingredients also can change the properties of the bread. In this study, bread was made using rice flour and sourdough. Sourdough with Lactic Acid Bacteria (LAB) and yeast can also be added with pineapple starter to help microbiota growth ...
Icca Ratna Danila +2 more
doaj +1 more source
Foods, 2023 This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread.
Syue-Fong Lai +6 more
doaj +1 more source
The way of old bread recycling in the bread making [PDF]
E3S Web of Conferences, 2020 The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on
Savkina Olesia +5 more
doaj +1 more source