Results 101 to 110 of about 8,437 (214)

Sourdough

, 2020
I\u27ve joined the sourdough resurgence during Covid! Yeast shortage in the stores is not a problem now that I\u27ve made my own sweet sourdough starter.
Craig-Quijada, Balinda
core  

Wild Sourdough [PDF]

, 2020
Erin McKinney, Lauren Nichols
openaire   +1 more source

sourdough architecture

, 2020
Architecture today works on the basis of fragmentation: it can be perceived as a one-man show, divorced from the larger preexisting ecological context that long precedes it. We only understand it as beginning from and within the site, without any awareness of the consequences of material conditions before or after the architecture occurs.
openaire   +1 more source

Analysis of the microbial composition of Hungarian sourdoughs with next generation sequencing

In the breadmaking industry, sourdough represents a special microenvironment where lactic acid and other bacteria and yeasts (mainly Saccharomyces cerevisiae) coexist, each contributing to the formation of a dynamic microbial community.
Bazenova, Rizagul
core  

Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality. [PDF]

Foods
Zhou X, Zhang D, Xu S, Hu Y, Xu B, Li Z, Zou X.   +6 more
europepmc   +1 more source

Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial. [PDF]

Nutrients
Watters SIN, Henriksen C, Gjøvik M, Garnweidner-Holme L, Frederiksen MP, Jonassen S, Ravnanger I, Myhrstad MCW, Telle-Hansen VH.   +8 more
europepmc   +1 more source

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades.
Rizzello, Carlo Giuseppe, Sim, Finlay, Manngård, Jessica, Tuccillo, Fabio, Katina, Kati, Knaapila, Antti, Niklander, Katariina, Verni, Michela, Coda, Rossana, Cera, Silvia   +9 more
core   +1 more source

Fermentation Strategy and Non-<i>Saccharomyces</i> Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs. [PDF]

Foods
Hu X, Yang Y, Li Y, Zhao R, Tian S, Liu Z.   +5 more
europepmc   +1 more source

Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast. [PDF]

Curr Res Food Sci
Wang W, Sun H, Zhang H, Liu Y, Fang L, Huang M, Li Y.   +6 more
europepmc   +1 more source

<i>In Situ</i> Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture. [PDF]

Foods
Zehir-Şentürk D, Demirgül F, Niçin RT, Ucar RA, Şimşek Ö.   +4 more
europepmc   +1 more source