Results 41 to 50 of about 17,439 (230)
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
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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
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Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha [PDF]
, 2011 Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation ...
Daiva Vidmantiene +5 more
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Global analysis of mannitol 2-dehydrogenase in lactobacillus reuteri crl 1101 during mannitol production through enzymatic, genetic and proteomic approaches [PDF]
, 2017 Several plants, fungi, algae, and certain bacteria produce mannitol, a polyol derived from fructose. Mannitol has multiple industrial applications in the food, pharmaceutical, and medical industries, being mainly used as a non-metabolizable sweetener in ...
Bleckwedel, Juliana +6 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 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
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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 +3 more
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Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
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, 1979 Management objectives of some revegetation plantings encourage the use of native species. Where reinstatement of a native flora is desired, the inclusion of suitable native materials can hasten the process.
Mitchell, Wm. W.
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