Results 21 to 30 of about 3,411 (163)

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation, 2022
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food.
Ayoyinka O. Olojede, Abiodun I. Sanni, Kolawole Banwo, Towobola Michael   +3 more
doaj   +1 more source

Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects

Foods, 2022
This study aimed to investigate the effect of the incorporation of 0–25% pitaya (Hylocereus undatus) fermented by Pediococcus pentosaceus on physicochemical and bioactive properties of yeast-leavened wheat-mung bean bread.
Jacob Ojobi Omedi, Ning Li, Cheng Chen, Xin Cheng, Jing Huang, Binle Zhang, Tiecheng Gao, Li Liang, Zhongkai Zhou, Weining Huang   +9 more
doaj   +1 more source

Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality [PDF]

Bihdāsht-i Mavādd-i Ghaz̠āyī, 2017
Sourdough applications in bread production are rising in recent decades continuously due to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid bacteria play a key role in the fermentation process.
M. Gharekhani, M. Aalami, M.A. Hejazi, Y. Maghsoudlou, M. Khomeiri, G. Najafian   +5 more
doaj  

Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread

Shipin gongye ke-ji, 2023
Objective: In order to make whole wheat sourdough bread (WWSB) using Lactobacillus plantarum lyophilized powder fermentation, and to analyze its processing and storage characteristics.
Mengyang TIAN, Xia TIAN, Zhiwei WANG, Zhongkai ZHOU   +3 more
doaj   +1 more source

Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation

Foods, 2023
This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean ...
Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng, Weining Huang   +10 more
doaj   +1 more source

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Czech Journal of Food Sciences, 2017
The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours.
Alba Casado, Alberto Álvarez, Leticia González, Domingo Fernández, José L. Marcos, María E. Tornadijo   +5 more
doaj   +1 more source

Karakteristik Kimia Roti Manis Sourdough yang Menggunakan Ragi Alami dari Apel Manalagi (Malus sylvestris)

Agritech, 2022
Sourdough adalah campuran terigu, air, dan atau komponen lain yang difermentasi dengan starter alami yang mengandung bakteri asam laktat (BAL) dan yeast. Campuran tersebut digunakan sebagai agen pengembang dalam produksi roti manis.
Desiana Nuriza Putri, Noor Harini, Liza Ni’matul Azizah, Hanif Alamudin Manshur   +3 more
doaj   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Innovations in Sourdough Bread Making

Fermentation, 2021
The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles ...
Stavros Plessas
doaj   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source