Results 91 to 100 of about 90,088 (180)

Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

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, Kati Katina, Hannu Mykkänen, Kaisa Poutanen   +3 more
doaj   +1 more source

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Current Research in Food Science
Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades.
Silvia Cera, Fabio Tuccillo, A. Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, Michela Verni, C. Rizzello, K. Katina, R. Coda   +9 more
semanticscholar   +1 more source

Preparation of Freeze-dried Pediococcus pentosaceus Sourdough and Its Effect on the Quality Improvement of Sorghum Steamed Bread

Shipin gongye ke-ji
To investigate the preparation of freeze-dried Pediococcus pentosaceus sourdough and its effects on the quality of multigrain steamed bread, this study utilized skim milk powder as a cryoprotectant to prepare freeze-dried P. pentosaceus sourdough.
Hanyang GUAN, Zhengli GUO, Jing ZENG, Yongxin LIU, Lei DAI, Qingjie SUN, Yang LI   +6 more
doaj   +1 more source

Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures

Fermentation
The safety and shelf life of wheat bread depend not only on recipe formulation and fermentation but also on post-baking handling, particularly the packaging stage.
Almas Zhanbolat, Ulbala Tungyshbayeva, Zhanat Iskakova, Maryna Mardar, Raushangul Uazhanova, Maxat Iztileuov, Sholpan Amanova, Bakhytkul Assenova, Raushan Izteliyeva, Sagynysh Aman, Farida Amutova   +10 more
doaj   +1 more source

Sourdough bread: Consumer perceptions and attitudes

Research, Society and Development
Faced with new market trends and consumer desires for healthier and more natural products, the bakery sector has sought innovative alternatives to remain attractive to the public. This project aimed to study the beliefs and attitudes of consumers about their consumption and nutritional aspects of sourdough bread (SB).
Larissa Laura Gonçalves Fernandes de Souza, Marcus Tulio Cunha dos Santos Filho, João Paulo Lima de Oliveira, Jéssica Ferreira Rodrigues   +3 more
openaire   +1 more source

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time

Food chemistry: X
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids,
A. Păucean, L. Șerban, M. Chiș, V. Mureșan, Andreea Pușcaș, S. Man, C. Pop, S. Socaci, M. Igual, F. Ranga, E. Alexa, A. Berbecea, Anamaria Pop   +12 more
semanticscholar   +1 more source

Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread

Foods
The study examines the integration of postbiotics in food products through the use of attenuated probiotics, specifically lactic acid bacteria (LAB) in bread.
Javier Morán, Alina Kilasoniya
doaj   +1 more source

Effects of microbial transglutaminase on gluten-free sourdough bread structure and loaf characteristics

Journal of Cereal Science, 2023
Anna J. Redd, Oscar A. Pike, G. Ahlborn
semanticscholar   +1 more source

Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels

European Food Research and Technology
Sourdough bread has gained interest with the increasing demand of consumers for more natural, delicious and healthy foods. Also, consumption of whole grain flour is increasing due to the bioactive compounds it contains.
Asiye Seis Subaşı, Recai Ercan
semanticscholar   +1 more source

Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread

Foods
The organic acids produced by lactic acid bacteria (LAB) during the fermentation of sourdoughs have the ability to reduce the growth of different molds. However, this ability depends on the LAB used.
R. Hernández-Figueroa, E. Mani‐López, N. Ramírez‐Corona, A. López‐Malo   +3 more
semanticscholar   +1 more source