Results 31 to 40 of about 8,437 (214)
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 +3 more
doaj +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
Identificação de bactérias láticas e leveduras em fermento natural obtido a partir de uva e sua aplicação em pães [PDF]
, 2013 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O fermento natural é usado no preparo de produtos de panificaçãoproporcionando melhorias na ...
Aplevicz, Krischina Singer
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Response of sourdough lactic acid bacteria and yeast to low temperatures exposure
, 2022 During the “resting step” (between two consecutive back-slopping-fermentation cycles) low temperatures are frequently applied by sourdough users to control over metabolic activities and standardize sourdough performances.
Fabio Minervini +5 more
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Jurnal Pangan dan AgroindustriSourdough 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
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
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Sourdough Bread Quality: Facts and Factors
FoodsThe 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
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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 +4 more
doaj +1 more source
Australian Journal of Public Administration, EarlyView.Abstract This article analyses key factors related to citizen participation in place governance processes. We study how network characteristics (ties and trust), sense of power (ability to influence outcomes), and affective characteristics such as bond with place (place attachment) relate to resource‐intensive and resource‐extensive citizen ...
Laura Ripoll González +3 more
wiley +1 more source