Results 101 to 110 of about 17,439 (230)

Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality

Foods
This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health ...
Dubravka Škrobot, Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Jelena Tomić   +5 more
doaj   +1 more source

Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage [PDF]

, 2015
Besides water, maize and rye flour are the main constituents of broa a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under
Malcata, F. Xavier, Rocha, João Miguel Ferreira   +1 more
core   +3 more sources

Effects of Mulberry Sourdough on Volatile Flavor Compounds in Focaccia Bread

Liang you shipin ke-ji
To compare the effects of mulberry sourdough and commercial yeast on the volatile flavor compounds of bread, this study investigated focaccia bread prepared using five different fermentation methods: red mulberry sourdough, white mulberry sourdough ...
LI Ya-xin, LI Yu-tong, DONG Ping, LI Yao, GUO Meng-jie, ZHU Zhen-hua, JIA Hong-feng, WANG Fu   +7 more
doaj   +1 more source

Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods

Fermentation
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for ...
Tomislava Grgić, Saša Drakula, Bojana Voučko, Nikolina Čukelj Mustač, Dubravka Novotni   +4 more
doaj   +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

Ecological studies of the Lactobacillus biota in the human digestive tract and adaptation of intestinal lactobacilli to the sourdough ecosystem [PDF]

, 2005
Laktobazillen haben unter den Bakterien, die den menschlichen Darm bewohnen, eine ansehnliche Beachtung aufgrund ihres positiven Einflusses auf das menschliche Wohlbefinden erlangt.
Dal Bello, Fabio
core   +1 more source

Spartan Daily, October 20, 2015 [PDF]

, 2015
Volume 145, Issue 24https://scholarworks.sjsu.edu/spartandaily/9075/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core   +3 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

Yeasts, the man’s best friend [PDF]

, 2011
1. Introduction In most cultures, bread making depends on a fermentation step. The flour leavening ability was, at first, most probably dependent on spontaneous fermentation.
Almeida, M. J., Armada, Rui, Carvalho, Joana, Faria-Oliveira, Fábio, Ferreira, Célia, Lucas, Cândida, Pais, Célia, Tulha, Joana   +7 more
core  

What should organic farmers grow: heritage or modern spring wheat varieties? Report from a study comparing yields, grain and bread quality [PDF]

, 2019
For a 100% organic value chain, we need more varieties suitable for organic cultivation. Varieties bred for organic growing is a challenge in small markets. Many breeding goals are equal for organic and conventional cereals.
Dieseth, Jon Arne, Frøseth, Randi Berland, Lindö, Caroline, Løes, Anne-Kristin, Skaret, Josefine   +4 more
core