Results 181 to 190 of about 17,439 (230)
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Sourdough microbial system and sourdough breads
2023Osman Sagdic, Gorkem Ozulku, Enes Dertli
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Laboratory Medicine, 1995
For approximately 5,000 years, two fermentation reactions produced by wild yeast and lactic acid bacteria were used to leaven and flavor bread. In the past 100 years, we have learned to cultivate pure cultures of microorganisms and have applied these techniques to the commercial baking of sourdough breads with questionable success.
openaire +1 more source
For approximately 5,000 years, two fermentation reactions produced by wild yeast and lactic acid bacteria were used to leaven and flavor bread. In the past 100 years, we have learned to cultivate pure cultures of microorganisms and have applied these techniques to the commercial baking of sourdough breads with questionable success.
openaire +1 more source
Technology of Sourdough Fermentation and Sourdough Application
2023Markus J. Brandt +2 more
openaire +1 more source
The 7th International Symposium on Sourdough – “Sourdough for health”
International Journal of Food Microbiology, 2019Zannini, Emanuele, Gobbetti, Marco
openaire +3 more sources
Thirty years of knowledge on sourdough fermentation: A systematic review
Trends in Food Science and Technology, 2021Kashika Arora, hana Ameur, Andrea Polo
exaly
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Food Chemistry, 2021Sen Ma, Zhen Wang, Xingfeng Guo
exaly
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
Critical Reviews in Food Science and Nutrition, 2023Luc De Vuyst +2 more
exaly