Results 101 to 110 of about 11,000 (218)

What should organic farmers grow: heritage or modern spring wheat varieties? Report from a study comparing yields, grain and bread quality [PDF]

, 2019
For a 100% organic value chain, we need more varieties suitable for organic cultivation. Varieties bred for organic growing is a challenge in small markets. Many breeding goals are equal for organic and conventional cereals.
Dieseth, Jon Arne, Frøseth, Randi Berland, Lindö, Caroline, Løes, Anne-Kristin, Skaret, Josefine   +4 more
core  

Health related effects of wheat varieties [PDF]

, 2020
Summarises the different effects wheat digestion has on human ...
Borgen, Anders
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

Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily [PDF]

, 2017
In order to explore the community of lactic acid bacteria (LAB) and yeasts present in two major typical Sicilian sourdoughs, seven mature sourdoughs for "Pane Nero di Castelvetrano" (CV1 - CV3 samples) and "Pane di Monreale" (MR1 - MR4 samples) were ...
Alfonzo, Antonio, Francesca, Nicola, Gaglio, Raimondo   +2 more
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Ecological studies of the Lactobacillus biota in the human digestive tract and adaptation of intestinal lactobacilli to the sourdough ecosystem [PDF]

, 2005
Laktobazillen haben unter den Bakterien, die den menschlichen Darm bewohnen, eine ansehnliche Beachtung aufgrund ihres positiven Einflusses auf das menschliche Wohlbefinden erlangt.
Dal Bello, Fabio
core   +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

Processing of Wheat to Bread Control of Quality and Safety in Organic Production Chains [PDF]

, 2005
This leaflet provides a practical overview for millers, bakers and others involved in production of flour and bread, on what can be done at these steps to improve the quality and safety of organically produced bread, in addition to certification and ...
Bergamo, Paolo, Brandt, Kirsten, Lück, Lorna, Velimirov, Alberta, Whitley, Andrew   +4 more
core  

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