Results 11 to 20 of about 8,437 (214)
Sourdough bread losses and sourdough cultures for sour beers
, 2022 In Flanders, approximately 25% of all bread and bakery products are lost each year. Today, these bread losses go to cattle feed or biogas production, although in most cases this bread is still suitable for human consumption. By valorising these unavoidable bread losses in beer, breweries can contribute to the reduction of food losses.
Slechten, Pieter-Jan +4 more
openaire +2 more sources
, 2023 Sourdough fermentation is the oldest and most traditional but still notable biotechnology. The effect of sourdough fermentation to increase nutritional properties has been proven by many studies.
Sirbu, A. +3 more
core +1 more source
Bile Acid Metabolism as a Unifying Readout for Diet, Microbiome Function, and Gastrointestinal Disease. [PDF]
FASEB JDietary components shape the gut microbiome, which modifies bile acids through transformations. The resulting bile acid pool is sensed by host receptors to regulate immunity, metabolism, and intestinal function. Targeted bile acid measurements provide a unifying readout to study diet‐microbiome interactions and to develop next‐generation dietary ...
Dichter J.
europepmc +2 more sources
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
doaj +1 more source
Sourdough Microbiome Comparison and Benefits [PDF]
Microorganisms, 2021 Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture.
Siew Wen Lau +4 more
openaire +3 more sources
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
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
doaj +1 more source
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
doaj +1 more source
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