Results 111 to 120 of about 17,439 (230)

Wheat Sourdough Breadmaking: A Scoping Review

Annual Review of Food Science and Technology
Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial ecology of sourdough, but the link between leavening agent use, processing, and bread quality remains elusive ...
De Bondt, Yamina, Verdonck, Celine, Brandt, Markus J., De Vuyst, Luc, Gänzle, Michael G., Gobbetti, Marco, Zannini, Emanuele, Courtin, Christophe M.   +7 more
openaire   +4 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

The Politics of the Pantry: Stories, Food, and Social Change by Michael Mikulak [PDF]

, 2015
Review of Michael Mikulak\u27s Politics of the Pantry: Stories, Food, and Social ...
Isabel, Mariève
core   +1 more source

Four Flats Brochure

, 1950
An Alaska brochure from the Four Flats\u27 trip to Alaska.https://digitalcommons.georgefox.edu/fourflats_papers/1047/thumbnail ...
George Fox University Archives
core  

Five Differences Between Ecological and Economic Networks [PDF]

, 2011
Ecological and economic networks have many similarities and are often compared. However, the comparison is often more apt as metaphor than a direct equivalence.
Smith, Reginald D.
core  

Wild Sourdough [PDF]

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

Functional Characteristics and Stress Tolerance of Microbiota in Botswana's Traditional Sourdoughs. [PDF]

Curr Microbiol
Semumu T, Zhou N, Lebani K, Ndlovu T, Wale K, Loeto D.   +5 more
europepmc   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative. [PDF]

NPJ Sci Food
Meyer AR, Gettemans T, Tan JP, Tuccillo F, Viretto C, Angelescu IR, De Bondt Y, Neugebauer M, Zein Alabiden Tlais A, Cavelti F, De Vuyst L, Gobbetti M, Courtin CM, Zamfir M, Coda R, Nyström L, Weckx S, Bokulich NA.   +17 more
europepmc   +1 more source

Limosilactobacillus fermentum SPC L75-1: a novel sourdough starter enhancing bread quality and exhibiting postbiotic immunomodulatory activity. [PDF]

BMC Microbiol
Kwak MJ, Kim SA, Lim SH, Kim G, Cheon S, Song S, Shim S, Lee S, Han NS.   +8 more
europepmc   +1 more source