Results 21 to 30 of about 8,437 (214)
The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread [PDF]
, 2011 Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma +5 more
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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 +9 more
doaj +1 more source
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 +3 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 +5 more
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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 +3 more
doaj +1 more source
, 2023 Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level.
Bechtner, Julia +2 more
core +1 more source
Effect of sourdough fermentation on kamut prolamine
, 2009 Effect of sourdough fermentation on kamut prolamine Alessandra Russo, Diana I. Serrazanetti, M. Elisabetta Guerzoni, Andrea Gianotti Food Science Department, University of Bologna, Italy - andrea.gianotti@unibo.it Introduction Kamut is frequently
SERRAZANETTI, DIANA ISABELLA +3 more
core +2 more sources
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 +10 more
doaj +1 more source
Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns [PDF]
, 2022 Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and ...
Denise C. Müller +11 more
core +1 more source
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 +5 more
doaj +1 more source