Results 91 to 100 of about 91,625 (204)

Salt reduction in bread – Sourdough as a promising solution

, 2012
The dietary intake of sodium chloride (NaCl) has increased considerably over the last few decades due to changes in the human diet leading to an increase in a number of diseases including hypertension and other cardiovascular health problems [1 ...
Belz MCE, Czerny M, Arendt KE, Zannini E
core  

Sourdough Corn Bread

, 2020
Sourdough Corn Bread recipe, with note: "Loaf Bread is done if internal temp is at 200 to 210° F" and the date Dec.

core  

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 and yeast bread : difference in taste and glycemic index value

, 2015
Inledning: Surdeg är idag en trend som fångats av många och de flesta bagerier ochdagligvarubutiker säljer bröd som kallas för surdegsbröd. Ett traditionellt surdegsbröd är ettbröd där surdegen används som enda hävningsmedel i brödet.
Björkman, Andreas, Jeppsson, Julia
core   +1 more source

Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals

, 2009
Introduction The effectiveness antioxidant compounds (carotenoids, polyphenols, Selenium) naturally occurring in cereals or due to technological processes largely depends on their bioavalability (Liu, 2007).
GIANOTTI, ANDREA, DANESI, FRANCESCA, GUERZONI, MARIA ELISABETTA, BORDONI, ALESSANDRA   +3 more
core   +2 more sources

Effect of Sourdough Fermentation Parameters on Bread Properties [PDF]

, 2016
Sourdough is the oldest form of leavening which many believe was invented by the Egyptians. Bread leavened with a sourdough culture relies on the metabolism of naturally occurring lactic acid bacteria and wild yeasts.
Couch, Grace W.
core   +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

Does sourdough bread provide clinically relevant health benefits? [PDF]

Front Nutr, 2023
D'Amico V, Gänzle M, Call L, Zwirzitz B, Grausgruber H, D'Amico S, Brouns F.   +6 more
europepmc   +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