Results 61 to 70 of about 3,411 (163)

Leveraging Natural Fermentation: A Tailored Poolish Dough Technique for Enhancing the Quality, Texture, and Shelf‐Life of Arabic Flatbread

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
In conventional practice, the Poolish preferment is typically equal weights (1:1) of flour and water fermented with commercial yeast for 24 h. However, this investigation employs the preparation of Poolish preferments subjected to four fermentation durations (24, 48, 72, and 96 h) using the backslopping technique and incorporating them into the Arabic ...
Ashraf M. Al-khamaiseh, Mohammad H. Shahein, Yanal Albawarshi, Ahmad Sundookah, Mahmoud S. Abu-Samak, Ghedeir Alshammari, Manal Al-khamaiseh, Poulami Jha   +7 more
wiley   +1 more source

Sourdough bread losses and sourdough cultures for sour beers

, 2022
In Flanders, approximately 25% of all bread and bakery products are lost each year. Today, these bread losses go to cattle feed or biogas production, although in most cases this bread is still suitable for human consumption. By valorising these unavoidable bread losses in beer, breweries can contribute to the reduction of food losses.
Slechten, Pieter-Jan, Vandoorne, Sylvie, Feys, Johannes, De Clippeleer, Jessika, Vanderputten, Dana   +4 more
openaire   +1 more source

Sourdough

, 2016
Pòster
Corominas Cucalón, Daniel, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source

Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats

BMC Nutrition
Background The current research targeted to study the impact of nutritional intervention by two sourdough breads in improvement of cognitive dysfunction in diabetic rats. Methods Type-2 diabetes was induced in rats by Streptozotocin-Nicotinamide (STZ-NC).
Doha A. Mohamed, Karem Fouda, Hoda B. Mabrok, Marwa E. El-Shamarka, Ibrahim M. Hamed   +4 more
doaj   +1 more source

Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten-Related Disorders

Microbiology Research
Sourdough fermentation has emerged as a promising biotechnological approach to reducing gluten content and modifying gluten proteins in wheat-based products.
Ricardo H. Hernández-Figueroa, Aurelio López-Malo, Emma Mani-López   +2 more
doaj   +1 more source

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

Applied Food Research
The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat ...
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, Cheng Chen, Li Liang, Jianxian Zheng, Yongqing Zeng, Yan Xu, Weining Huang   +8 more
doaj   +1 more source

Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality

Foods
This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health ...
Dubravka Škrobot, Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Jelena Tomić   +5 more
doaj   +1 more source

Effects of Mulberry Sourdough on Volatile Flavor Compounds in Focaccia Bread

Liang you shipin ke-ji
To compare the effects of mulberry sourdough and commercial yeast on the volatile flavor compounds of bread, this study investigated focaccia bread prepared using five different fermentation methods: red mulberry sourdough, white mulberry sourdough ...
LI Ya-xin, LI Yu-tong, DONG Ping, LI Yao, GUO Meng-jie, ZHU Zhen-hua, JIA Hong-feng, WANG Fu   +7 more
doaj   +1 more source

Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods

Fermentation
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for ...
Tomislava Grgić, Saša Drakula, Bojana Voučko, Nikolina Čukelj Mustač, Dubravka Novotni   +4 more
doaj   +1 more source

Bread-Making Quality and Reduction of Acrylamide Content Using Weissella confusa Strain V20 from Desert Plant Stipagrostis pungens as Sourdough Additive

Fermentation
The impact of wheat sourdough inoculated with a promising lactic acid bacterium Weissella confusa V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated.
Imene Fhoula, Islem Dammak, Insaf Nachi, Imen Smida, Mnasser Hassouna, Imene Hadda Ouzari   +5 more
doaj   +1 more source