Results 81 to 90 of about 8,437 (214)
Шәкәрім университетінің хабаршысы: Техника ғылымдарThe modern food industry offers consumers bread baked using sourdough starters enriched with various biologically active components of plant origin.
A. S. Abdreeva +4 more
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, 1976 This bulletin examines the history and uses of sourdough.
Deethardt, D., Harms, D.
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On the Microbiological Profile of Traditional Portuguese Sourdough
Journal of Food Protection, 1999 Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough.
Rocha, J. Miguel, Malcata, F. Xavier
openaire +3 more sources
FoodsThis 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 +5 more
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Physiology and Biochemistry of Sourdough Yeasts
, 2012 The cereal dough is a dynamic system which is characterised by continuous changes in nutrients availability and physic-chemical condition changes. Depending on the type of flour and bread making technology, starvation conditions can be also envisaged ...
VERNOCCHI, PAMELA +7 more
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Effects of Mulberry Sourdough on Volatile Flavor Compounds in Focaccia Bread
Liang you shipin ke-jiTo 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 +7 more
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PENGGUNAAN TEPUNG BERBAHAN BAKU LOKAL DAN KONSENTRASI SOURDOUGH TERHADAP KARAKTER FISIKOKIMIA DAN SENSORI ROTI SOURDOUGH (SOURDOUGH BREAD) [PDF]
, 2021 This study aims to determine the physicochemical and sensory characteristics of sourdough bread using purple sweet potato flour, banana flour and mocaf and the use of the right concentration of sourdough to produce the best sourdough bread.
FIRDHA HATIKA SIHOMBING
core
Rēwena sourdough fermentation with Propionibacterium freudenreichii: Impacts on structure and texture [PDF]
Rēwena sourdough is a unique form of bread that has cultural significance in Māori cuisine. It is unique due to its use of mashed potatoes as a carbohydrate source in its starter culture (Sun et al. 2022).
Guo, Barry +4 more
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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
, 2018 Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs).
Zheng, Jinshui, Gänzle, Michael G.
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FermentationDough 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 +4 more
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