Results 101 to 110 of about 91,625 (204)

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera. [PDF]

Foods, 2023
Peñalver R, Ros G, Nieto G.
europepmc   +1 more source

Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation Conditions

Molecules
This study aims to investigate the possibility of using lentil flour in its native and germinated form as microgreen in bread-making technology, as well as how the fermentation process (with yeast or sourdough) influences the chemical, nutritional ...
Christine (Neagu) Dragomir, Sylvestre Dossa, Ariana Velciov, Daniela Stoin, Ileana Cocan, Florina Radu, Călin Jianu, Ersilia Alexa   +7 more
doaj   +1 more source

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. [PDF]

Foods, 2023
Schoenlechner R, Bender D, D'Amico S, Kinner M, Tömösközi S, Yamsaengsung R.   +5 more
europepmc   +1 more source

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

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production. [PDF]

Foods, 2023
Viola E, Buzzanca C, Tinebra I, Settanni L, Farina V, Gaglio R, Di Stefano V.   +6 more
europepmc   +1 more source

Recycling wastes from Rubus idaeus by-products: sourdough bread production as a new end-use of exhausted seeds still containing active compounds

, 2023
In the past few years, in light of the European Commission’s directives on environmental sustainability, the food industries and academic research institutes focused their attention on the use of plant waste and by- products as ingredients to improve the
Gentile Carla, Serio Graziella, Alfonzo Antonio, Gaglio Raimondo, Settanni Luca, Mannino Giuseppe, La Rosa Lorenza, Franciosi Elena   +7 more
core  

Kombucha sourdough as a novel biopreservative in bread: Characteristics and its effect on the quality and shelf-life of Lavash-bread

Heliyon
Sourdough is a complex biological system and a safe and well-known additive for improving different bread characteristics. Recently, the use of new starter cultures for sourdough fermentation, which can lead to creation of new characteristics in ...
Dina Shahrampour, Sara Naji-Tabasi, Atena Modiri-Dovom   +2 more
doaj   +1 more source

The use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

, 2012
The incidences of celiac disease (CD) or other allergic reactions / intolerances to gluten are increasing largely due to improved diagnostic procedures and changes in eating habits.
Arendt KE, Zannini E
core  

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics. [PDF]

Curr Res Food Sci, 2023
Sevgili A, Can C, Ceyhan DI, Erkmen O.
europepmc   +1 more source