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 ...
Shahidul Islam, Md. Ahmadul Islam
exaly +4 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
doaj +2 more sources
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
doaj +2 more sources
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
doaj +2 more sources
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
doaj +2 more sources
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 +8 more
doaj +2 more sources
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread [PDF]
Foods, 2020 Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was ...
Chiara Sanmartin +10 more
doaj +2 more sources
Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread [PDF]
E3S Web of Conferences, 2021 Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving.
Savkina Olesya +5 more
doaj +1 more source
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
doaj +1 more source
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research [PDF]
PeerJ, 2021 The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture.
Martha D. Calvert +6 more
doaj +2 more sources