Results 51 to 60 of about 17,439 (230)

Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking [PDF]

, 2012
11 pages, 4 tables, 2 figures.-- Published online: 3 March 2011.-- The original publication is available at www.springerlink.comThis investigation is aimed at developing a new cereal-based product, with increased nutritional quality, by using ...
Chatti, Mohamed Amine, Schroeder, Ulrik, Wosnitza, Marold Sven, Yousef, Ahmed Mohamed Fahmy   +3 more
core   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 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

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

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

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

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 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

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