Results 71 to 80 of about 3,411 (163)

Gluten-Free Steamed Bread Formulated with Rice–Amaranth Flours via Sourdough Fermentation

Fermentation
The aims of this study were to evaluate the impact of probiotics (added as a starter sourdough and microcapsules) on gluten-free (GF) rice–amaranth steamed bread (SB) regarding physicochemical characteristics, sensory attributes, probiotic viability, and
Ricardo H. Hernández-Figueroa, Beatriz Mejía-Garibay, Enrique Palou, Aurelio López-Malo, Emma Mani-López   +4 more
doaj   +1 more source

Wheat Sourdough Breadmaking: A Scoping Review

Annual Review of Food Science and Technology
Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial ecology of sourdough, but the link between leavening agent use, processing, and bread quality remains elusive ...
De Bondt, Yamina, Verdonck, Celine, Brandt, Markus J., De Vuyst, Luc, Gänzle, Michael G., Gobbetti, Marco, Zannini, Emanuele, Courtin, Christophe M.   +7 more
openaire   +4 more sources

Wild Sourdough [PDF]

, 2020
Erin McKinney, Lauren Nichols
openaire   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative. [PDF]

NPJ Sci Food
Meyer AR, Gettemans T, Tan JP, Tuccillo F, Viretto C, Angelescu IR, De Bondt Y, Neugebauer M, Zein Alabiden Tlais A, Cavelti F, De Vuyst L, Gobbetti M, Courtin CM, Zamfir M, Coda R, Nyström L, Weckx S, Bokulich NA.   +17 more
europepmc   +1 more source

Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread. [PDF]

Curr Res Food Sci
Liu J, Wang Q, Xie S, Deng T, Zhao H, Gutarowska BA, Komar M, Sobolewska E, Zhang B, Chen L.   +9 more
europepmc   +1 more source

Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread. [PDF]

Foods
Lin J, Dong L, Han X, Sun J, Shen C, Yang H.   +5 more
europepmc   +1 more source

Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system. [PDF]

NPJ Biofilms Microbiomes
Meyer AR, Tan JP, Mihaila MP, Neugebauer M, Nyström L, Bokulich NA.   +5 more
europepmc   +1 more source

The role of flour type and feeding schedule on the sourdough microbiome. [PDF]

Microbiol Spectr
Taheri S, Schwarzkopf E, Berman HL, Brandt N, McNeill J, Sevier N, Ruffieux M, Dunn RR, Smukowski Heil C.   +8 more
europepmc   +1 more source

Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals. [PDF]

Molecules
Cevallos-Fernández E, Beltrán-Sinchiguano E, Jácome B, Quintana T, Rivera N.   +4 more
europepmc   +1 more source