Results 41 to 50 of about 3,411 (163)

Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

Czech Journal of Food Sciences, 2013
The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied.
Abolfazl GOLSHAN TAFTI, Seyed Hadi PEIGHAMBARDOUST, Flora BEHNAM, Akbar BAHRAMI, Roya AGHAGHOLIZADEH, Mahdieh GHAMARI, Seyed ABBAS RAFAT   +6 more
doaj   +1 more source

Effect of Staphylococcus aureus Contamination on the Microbial Diversity and Metabolites in Wholewheat Sourdough

Foods, 2022
Wholewheat sourdough products are becoming increasingly more popular, and Staphylococcus aureus is a common opportunistic pathogen in dough products. The effects of S.
Weidan Guo, Zhengwen Li, Xiangjin Fu, Wenhua Zhou, Jiali Ren, Yue Wu   +5 more
doaj   +1 more source

Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study evaluates the effects of blending teff with maize and potato flours and varying fermentation time on injera quality. The optimal formulation (70% teff, 15% maize, 15% potato) with 72 h fermentation improved nutritional value, fiber content, and sensory and microbial quality, providing a cost‐effective alternative to 100% teff injera ...
Yengus Lake Cherinet, Mesfin Wogayehu Tenagasahw, Birhanu Ayitegeb Ambaw, Aynadis Molla Asemu, Wendu Hilemichael Hilemeskel, Behailu Bisenebit Mossie, Zenamarkos Bantie Sendekie   +6 more
wiley   +1 more source

THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2011
The modern biotechnology of bread production uses sourdough as a natural leavening agent. In rye bread making the sourdough is essential. The aim of this paper was to examine the influence of starter culture types, flour extraction rate, dough yield and ...
Iuliana Banu, Ina Vasilean (Simitaru), Vasilica Barbu, Catalin Iancu   +3 more
doaj  

The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model

Foods
The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated.
Chengye Huang, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, Ning Li   +9 more
doaj   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

Foods, 2020
Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared
Ruta Galoburda, Evita Straumite, Martins Sabovics, Zanda Kruma   +3 more
doaj   +1 more source

Grain of the Future: Consumer Demand for Bread Made of Sustainable Perennial Grain Intermediate Wheatgrass

Agricultural Economics, Volume 57, Issue 2, March 2026.
ABSTRACT Intermediate wheatgrass (IWG), also known as Kernza, is a perennial grain crop with recognized environmental benefits, including improved water quality, increased soil carbon storage, and enhanced biodiversity. However, despite these advantages, consumer demand for IWG‐based products remains poorly understood, limiting its market potential ...
Jie Li, Nima Homami, Matthew R. Ryan, Sandra Wayman, Eugene P. Law, Miguel I. Gómez, Lee R. DeHaan   +6 more
wiley   +1 more source

Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

Вавиловский журнал генетики и селекции, 2022
The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the influence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of ...
V. K. Khlestkin, M. N. Lockachuk, O. A. Savkina, L. I. Kuznetsova, E. N. Pavlovskaya, O. I. Parakhina   +5 more
doaj   +1 more source

Reaction Mechanism, Challenges, and Strategies of High‐Energy‐Density Sodium‐Ion Batteries

Advanced Science, Volume 13, Issue 10, 18 February 2026.
Focusing on high‐energy‐density sodium‐ion batteries, this review highlights the advantages offered by conversion‐type cathode materials. The currently studied cathode materials are systematically introduced. By analyzing sulfur, oxygen, and transition metal halides and other conversion‐type cathodes, the key challenges associated with these cathodes ...
Dan Yu, Yuxin Cui, Qinghao Chen, Lu Gao, Xia Liu, Tianci Li, Wenju Zhu, Quanxiang Li, Weimin Kang   +8 more
wiley   +1 more source