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Technology of Sourdough Fermentation and Sourdough Applications
2012Sourdough technology is widespread throughout the world and is considered as the best practice to prepare bread and other baked goods with distinctive characters and prolonged shelf life. Sourdough applications and performances mainly rely on the composition and stability of its microbiota, which is in turn influenced by many exogenous and endogenous ...
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Proteolysis in Model Sourdough Fermentations
Journal of Agricultural and Food Chemistry, 2006Model wheat doughs started with six different lactic acid bacteria (LAB), with or without a commercial baker's yeast culture, were used to study proteolysis in sourdough fermentations. Cell counts, pH, and free amino acid concentration were measured. Sequential extraction of dough samples was performed to separate wheat proteins.
Zotta Teresa +4 more
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Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials
International Journal of Food Microbiology, 2016The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of this work was to investigate the effect of these inocula on the microbial evolution in sourdoughs.
Valery Ripari +2 more
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Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs
Process Biochemistry, 2005The interactive effects of lactic acid bacteria (LAB) and yeasts were identified through isolation of sourdough sponges. Fourteen sourdough samples were collected from different bakeries in Isparta. Carnobacterium divergens (Lactobacillus divergens) (6.1%), Lactobacillus brevis (15.1%), Lactobacillus amylophilus (6.1%), Lactobacillus sake (6.1 ...
Gul, Hülya +3 more
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Sourdough lactobacilli and celiac disease
Food Microbiology, 2007Celiac disease (CD) is one of the most common food intolerance. The only effective treatment for CD is a strict adherence to a gluten-free diet throughout the patient's lifetime. Gluten-free products are not widely available and are usually more expensive than their gluten-containing counterparts. There is, therefore, an urgent need to develop safe and
GOBBETTI, Marco +3 more
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Sourdough microbial system and sourdough breads
2023Osman Sagdic, Gorkem Ozulku, Enes Dertli
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Technology of Sourdough Fermentation and Sourdough Application
2023Markus J. Brandt +2 more
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