Results 91 to 100 of about 8,437 (214)

Different strategies to enhance mould-free bread shelf life [PDF]

, 2018
The prevention of fungal spoilage of bread without addition of chemical preservatives remains an unsolved issue. This work aimed to identify alternative strategies to chemical preservatives in order to prevent or delay fungal spoilage of bread.
Michael Gaenzle, Quattrini Mattia, Nuanyi Liang, Xiang Sheng, Jonathan Curtis, Maria Grazia Fortina   +5 more
core   +2 more sources

The use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

, 2012
The incidences of celiac disease (CD) or other allergic reactions / intolerances to gluten are increasing largely due to improved diagnostic procedures and changes in eating habits.
Arendt KE, Zannini E
core  

Basic Methods and Protocols on Sourdough Chapter: Shotgun Metagenomic Approaches

The most recent advancements in the knowledge of sourdough ecologic meta-community come from the uncultured approach based on shotgun metagenomics sequencing and the downstream application of a series of bioinformatics/statistics tools properly ...
Maria De Angelis, Francesco Maria Calabrese   +1 more
core   +1 more source

Bread-Making Quality and Reduction of Acrylamide Content Using Weissella confusa Strain V20 from Desert Plant Stipagrostis pungens as Sourdough Additive

Fermentation
The impact of wheat sourdough inoculated with a promising lactic acid bacterium Weissella confusa V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated.
Imene Fhoula, Islem Dammak, Insaf Nachi, Imen Smida, Mnasser Hassouna, Imene Hadda Ouzari   +5 more
doaj   +1 more source

Sourdough-Based Microbiota, Fermentations, and Development of Taste and Aroma Active Compounds and Their Impact on the Final Products and in the Global Sensorial Perception and Preferences by the Consumers

The practice of making bread from sourdough is an ancient science as it was used by the ancient Egyptians as early as 2000 BC. Around the world, both artisanal and commercial bread production uses sourdough culture in a variety of ways.
Abu-Khalil, F., Ozdal, T.
core   +1 more source

Wheat germ stabilisation: heat treatment or sourdough fermentation? An industrial case

, 2012
Wheat germ is strongly susceptible to oxidation, being characterized by a high content of unsaturated oil (Sjövall et al., 2000). In order to be used in various food products, wheat germ is conventionally stabilized by heat treatments (Sudha et al ...
A. Marti, S. Limbo, G. Bottega, L. Quaglia, M.A. Pagani   +4 more
core   +2 more sources

Natural Product-Oriented Reformulation of Muffins: Sourdough Fermentation with Leuconostoc citreum DSM 5577 for Sugar Reduction

Applied Sciences
This study aims to investigate the ability of sourdough fermented with Leuconostoc citreum (Lc) DSM 5577 to produce mannitol and to evaluate its impact in reduced-added-sugar muffins.
Maria-Florina Roșca, Adriana Păucean, Carmen Rodica Pop, Simona Maria Man, Maria Simona Chiș, Orsolya Negrușier, Andreea Pușcaș, Laura Stan, Florica Ranga, Anca Corina Fărcaș, Oana Maria Biro, Claudiu Lung, Vlad Mureșan   +12 more
doaj   +1 more source

Salt reduction in bread – Sourdough as a promising solution

, 2012
The dietary intake of sodium chloride (NaCl) has increased considerably over the last few decades due to changes in the human diet leading to an increase in a number of diseases including hypertension and other cardiovascular health problems [1 ...
Belz MCE, Czerny M, Arendt KE, Zannini E
core  

Wheat Bran Sourdough as a Functional Ingredient

, 2012
Several studies indicate that high-content whole grains diets work as a protective factor to chronic diseases. This decreased risk is related to the high content of fiber and bioactive compounds found mainly in the bran, which is usually removed during ...
F. Manini, M. Decimo, F. Dal Bello, D. Erba, M. Brasca, L. Quaglia, M.C. Casiraghi   +6 more
core   +2 more sources

Gluten-Free Steamed Bread Formulated with Rice–Amaranth Flours via Sourdough Fermentation

Fermentation
The aims of this study were to evaluate the impact of probiotics (added as a starter sourdough and microcapsules) on gluten-free (GF) rice–amaranth steamed bread (SB) regarding physicochemical characteristics, sensory attributes, probiotic viability, and
Ricardo H. Hernández-Figueroa, Beatriz Mejía-Garibay, Enrique Palou, Aurelio López-Malo, Emma Mani-López   +4 more
doaj   +1 more source