Sourdough Bread Quality: Facts and Factors [PDF]
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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Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats [PDF]
BMC NutritionBackground 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 +4 more
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Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production [PDF]
Microorganisms, 2022 The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough ...
Natali Hernández-Parada +7 more
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The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb [PDF]
Foods, 2022 Sourdough bread is highly enjoyed for its exceptional flavor. In contrast to bread crust, which has been investigated intensively, the knowledge on bread crumb is rather fragmentary. In this study, the taste-active compounds of sourdough bread crumb were
Laura Sophie Amann +3 more
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Does sourdough bread provide clinically relevant health benefits? [PDF]
Front Nutr, 2023 During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on ...
D'Amico V +6 more
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Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran [PDF]
Brazilian Archives of Biology and Technology, 2023 This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough produced ...
Hümeyra Çetin-Babaoğlu +2 more
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Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread. [PDF]
FoodsIn the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough.
Mou T +7 more
europepmc +2 more sources
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread [PDF]
Foods, 2022 The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and
Dubravka Škrobot +6 more
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Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera. [PDF]
Foods, 2023 Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber.
Peñalver R, Ros G, Nieto G.
europepmc +2 more sources
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production. [PDF]
Foods, 2023 In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy.
Viola E +6 more
europepmc +2 more sources