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Sourdough Bread Quality: Facts and Factors

Foods
The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain ...
Md Ahmadul Islam, Shahidul Islam
doaj   +1 more source

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

Grain & Oil Science and Technology, 2018
The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di, WANG Jinshui, JIA Feng, ZHANG Changfu   +3 more
doaj   +1 more source

In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

Foods, 2021
The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits.
Simonetta Fois, Piero Pasqualino Piu, Manuela Sanna, Tonina Roggio, Pasquale Catzeddu   +4 more
doaj   +1 more source

Towards an anthropology of acquisition: ‘How did you get that?’ Vers une anthropologie de l'acquisition : « Où as‐tu trouvé ça ? »

Journal of the Royal Anthropological Institute, EarlyView.
The production‐distribution‐consumption triad has structured how anthropologists understand exchange for roughly a century. This article argues for expanding this triad to include an explicit focus on acquisition – the systems, processes, and practices of acquiring.
Hanna Garth
wiley   +1 more source

INOVASI PEMBUATAN ROTI TAWAR HYBRID SOURDOUGH: STUDI PENGGUNAAN PUREE BUAH NANAS (Ananas comosus (L) Merr.) PADA STARTER SOURDOUGH

Jurnal Pangan dan Agroindustri
Sourdough umumnya dibuat dengan cara spontan sehingga memiliki aroma yang kurang spesifik. Penelitian ini menggunakan nanas dalam pembuatan starter sourdough dengan harapan aroma khas dan mikroba alami nanas dapat mempengaruhi aroma yang terbentuk ...
Ratna Ayu Dewanti, Erni Sofia Murtini
doaj   +1 more source

Rhizobacteria Exopolysaccharide: A Boon in Reclaiming Soil Fertility, Augmenting Plant Growth and Plant Stress Resilience

Environmental Microbiology Reports, Volume 18, Issue 2, April 2026.
Microbial exopolysaccharides (EPS) enhance plant stress tolerance and soil health by improving water retention, nutrient cycling, and resilience to salinity and heavy metals, offering a biodegradable and eco‐friendly alternative to synthetic polymers for sustainable agriculture. ABSTRACT Microbial exopolysaccharides (EPSs) serve multiple industrial and
Aishmita Gantait, Sam A. Masih, Ann Maxton, Adriano Sofo, Rosangela Addesso   +4 more
wiley   +1 more source

The Oldest Traces of Alcoholic Beverages in the Border Zone of the North and East European Plains

Archaeometry, Volume 68, Issue 2, Page 153-172, April 2026.
ABSTRACT Analysis of organic compounds preserved on pottery from the Bell Beaker community and the initial phase of the Trzciniec Cultural Sphere in the border zone of the Eastern and North European Plains was prompted by traces of alcoholic beverages found in contextually and formally analogous discoveries of more westerly provenance.
Dariusz Manasterski, Katarzyna Januszek, Angelina Rosiak, Aleksandra Cetwińska, Joanna Kałużna‐Czaplińska   +4 more
wiley   +1 more source

Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Fermentation, 2021
The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry.
Frank Vriesekoop, Annie Haynes, Niels van der Heijden, Hao Liang, Paraskevi Paximada, Antien Zuidberg   +5 more
doaj   +1 more source

Deconstructing Theory, Engaging Practice

Australian and New Zealand Journal of Family Therapy, Volume 47, Issue 1, March 2026.
ABSTRACT This article revisits longstanding differences between modern and postmodern theory within systemic and family therapy and discusses its implications for practice. Drawing on Derrida's understanding of deconstruction as an ethical relation, it proposes a hospitable stance that holds theory lightly and irreverently, opening practice to multiple
Glenn Larner
wiley   +1 more source

Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties

Frontiers in Nutrition
In this study, 20 lactic acid bacteria (LAB) strains were screened for glutamic acid decarboxylase activity (GAD); and used as co-culture starters with Bacillus subtilis to enrich the γ-Aminobutyric acid (GABA) content in Cili fruit.
Angelo Uriho, Jacob Ojobi Omedi, Cheng Chen, Kaiwen Chen, Shuning Zhang, Li Liang, Yan Xu, Ning Li, Weining Huang   +8 more
doaj   +1 more source