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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Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread [PDF]
Frontiers in Microbiology, 2019 In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles.
Dan Xu, Yao Zhang, Xueming Xu
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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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Innovations in Sourdough Bread Making [PDF]
Fermentation, 2021 The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles ...
Stavros Plessas
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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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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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Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses [PDF]
Foods, 2016 Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined
Emilia Nordlund +3 more
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Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread [PDF]
Foods, 2020 Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared
Ruta Galoburda +3 more
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Functional Perspective on Sourdough Bread
Turkish Journal of Agriculture: Food Science and Technology, 2022 In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the ...
Gizem Kezer
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