Results 101 to 110 of about 90,088 (180)

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains. [PDF]

Heliyon, 2023
Thomas RM, Falegan CR, Olojede AO, Oludipe EO, Awarun OD, Daodu GO.   +5 more
europepmc   +1 more source

Formulation and sensory assessment of mixed sourdough bread enriched with native Phaseolus vulgaris L. (Chilean common bean) flour

Archivos Latinoamericanos de Nutrición
Introduction: Sourdough fermentation has been shown to improve the sensory and nutritional quality of bakery products. In this context, the incorporation of native legumes represents a promising strategy for the development of functional foods. Objective:
Sharon Viscardi, Silvia Cioffi, Luis Marileo, Cristóbal Reyno, Priscila Beatriz Da Fonseca Pacheco, Christoffer Abdon Ojeda Ojeda, Carla Victoria Rodríguez Rivera, Elizabeth María Ulloa-Inostroza   +7 more
doaj   +1 more source

The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread

Applied Sciences
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date.
Angela Bieniek, K. Buksa
semanticscholar   +1 more source

Sensory evaluation of sourdough breads produced with the addition of several flours

Turkish Journal of Agriculture: Food Science and Technology
Bread is among the most commonly consumed foods in daily diets around the world. It is known that breads produced with sourdough or different cereal flours have positive effects on health. Consumer demand for these types of bread is steadily growing. One
Aslı Aksoy, Çağıl Suleymanzade
doaj   +1 more source

Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread. [PDF]

Foods, 2022
Reidzane S, Gramatina I, Galoburda R, Komasilovs V, Zacepins A, Bljahhina A, Kince T, Traksmaa A, Klava D.   +8 more
europepmc   +1 more source

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling. [PDF]

Front Microbiol, 2022
Ameur H, Cantatore V, Filannino P, Cavoski I, Nikoloudaki O, Gobbetti M, Di Cagno R.   +6 more
europepmc   +1 more source

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity. [PDF]

Molecules, 2021
Chen HY, Hsieh CW, Chen PC, Lin SP, Lin YF, Cheng KC.   +5 more
europepmc   +1 more source

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. [PDF]

Foods, 2021
González-Montemayor AM, Solanilla-Duque JF, Flores-Gallegos AC, López-Badillo CM, Ascacio-Valdés JA, Rodríguez-Herrera R.   +5 more
europepmc   +1 more source

Development of Organic Sourdough Bread with Paste from Germinated Seeds. [PDF]

Foods
Akiki A, Muhammed YMR, Minervini F, Cavoski I.   +3 more
europepmc   +1 more source

Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal. [PDF]

Foods
Nakov G, Jukić M, Soler F, Syleimanova S, Lukinac J, Estivi L, Brandolini A, Hidalgo A.   +7 more
europepmc   +1 more source