Results 151 to 160 of about 8,437 (214)

Challenges and Opportunities in Food Processing Using Innovative Techniques. [PDF]

Molecules
Kowalska H, Kozłowska M.
europepmc   +1 more source

Development of Organic Sourdough Bread with Paste from Germinated Seeds. [PDF]

Foods
Akiki A, Muhammed YMR, Minervini F, Cavoski I.   +3 more
europepmc   +1 more source

The role of fermented foods in managing food allergies in children and adults: a systematic review. [PDF]

Front Nutr
Hyseni B, Papadimitriou K, Issa A, Tonay AN, Ergün BG, Gonzalez-Domenech CM, Arranz E, Pula EL, Erem E, Garcia-Gutierrez E, Bouchaud G, Szajewska H, Yıldırım HK, Künili İE, Markiewicz L, Caruana Grech Perry M, Kilic-Akyilmaz M, El Jalil MH, Merabti R, Mojsova S, Karagül Yüceer Y, Gulsunoglu-Konuskan Z, Akpınar A, Karakaş-Budak B, Chassard C, Pracer S, Vergères G, Bavaro SL.   +27 more
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A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model. [PDF]

Foods
Marianelli A, Offei CA, Macaluso M, Mercanti N, Casu B, Zinnai A.   +5 more
europepmc   +1 more source

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility. [PDF]

Curr Res Food Sci
Verdonck C, Lambrechts E, Pradal I, De Vuyst L, Verté F, Hellemans T, Delannoy F, Duijsens D, Verkempinck S, Grauwet T, De Bondt Y, Courtin CM.   +11 more
europepmc   +1 more source

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Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread

Food Research International, 2022
Sourdough bread has a complex flavour profile, which is strongly influenced by the compounds generated during fermentation by the diverse array of microorganisms present, mainly yeasts and lactic acid bacteria (LAB). Twelve complex sourdough cultures, comprised of mixtures of yeast and bacteria, were propagated using wholemeal flour and used in the ...
Graham Eyres, Patrick Silcock
exaly   +3 more sources

Composition and function of sourdough microbiota: From ecological theory to bread quality [PDF]

International Journal of Food Microbiology, 2016
Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products ...
Michael G. Gänzle
exaly   +2 more sources

Impact of sourdough on the texture of bread

Food Microbiology, 2007
Sourdough has been used since ancient times and its ability to improve the quality and increase the shelf-life of bread has been widely described. During sourdough fermentation, lactic acid bacteria (LAB) produce a number of metabolites which have been shown to have a positive effect on the texture and staling of bread, e.g.
Elke Arendt, Fabio Dal Bello
exaly   +3 more sources

Lactobacilli in sourdough fermentation

Food Research International, 2007
Sourdough technology is widely used; it is employed in bread making and for the production of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features such as palatability and high sensory quality ...
Luca Settanni, Aldo CORSETTI
exaly   +2 more sources