Results 11 to 20 of about 3,411 (163)
Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health. [PDF]
Compr Rev Food Sci Food SafABSTRACT As the most abundant nonstarch polysaccharides in cereals, arabinoxylans (AXs) contribute significantly to the global intake of dietary fiber. They play a crucial role in the breadmaking process with respect to dough rheology and texture, bread volume, and nutritional quality, especially when starting from wheat or rye flour.
González-Alonso V +3 more
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Separating Myths From Facts About Bread and Health. [PDF]
Nutr BullABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Shewry PR +5 more
europepmc +2 more sources
Foods, 2022 The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and
Dubravka Škrobot +6 more
doaj +1 more source
Foods, 2022 Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated.
Ramita Supasil +6 more
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Functional Perspective on Sourdough Bread
Turkish Journal of Agriculture: Food Science and Technology, 2022 In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the ...
Gizem Kezer
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Hydrolase Activities of Sourdough Microorganisms
Fermentation, 2023 Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are ...
Ingrid Teixeira Akamine +4 more
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Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread [PDF]
E3S Web of Conferences, 2021 Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving.
Savkina Olesya +5 more
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Microorganisms, 2021 Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation.
Guohua Zhang +5 more
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Study of factors affecting the pathogenic microbiota growth on the surface of thermophilic sourdough and development of methods for its inhibition [PDF]
BIO Web of Conferences, 2023 Sourdough is an important ingredient in the breadmaking. In the Baltic countries, Belarus, Ukraine and Russia, thermophilic rye sourdough are widely used, which are prepared using saccharified flour scald (scalded flour) and fermented at elevated ...
Kuznetsova Lina +6 more
doaj +1 more source
Frozen stored barley sourdough: stability and application to wheat bread
Croatian Journal of Food Science and Technology, 2017 The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread.
Dubravka Novotni +6 more
doaj +1 more source