Results 111 to 120 of about 90,088 (180)

Characteristics of Sourdough Breads Baked Using Korean Bread Wheats

Korean Journal of Breeding Science, 2020
Jin Hee Park, Chon-Sik Kang, Kyeong-Min Kim, Jinwoo Yang, Jae-Han Son, Chang-Hyen Choi, Han-Yong Jung, Ji-Young Son, Tae-Il Park, Kyeong-Hoon Kim   +9 more
openaire   +2 more sources

Production of bio-flavored sourdough bread

African Journal of Biological Sciences, 2022
Yash Sharma, Namrata Raval, Bushra K. Khan, Kamalrookh Z. Marolia   +3 more
openaire   +1 more source

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications. [PDF]

Front Microbiol, 2021
Pontonio E, Arora K, Dingeo C, Carafa I, Celano G, Scarpino V, Genot B, Gobbetti M, Di Cagno R.   +8 more
europepmc   +1 more source

Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods. [PDF]

Food Chem X
Ping C, Li B, Gao Y, Li X, Wang F.
europepmc   +1 more source

Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial. [PDF]

Curr Res Food Sci
Chatonidi G, Pradal I, De Vuyst L, Courtin CM, Verbeke K.   +4 more
europepmc   +1 more source

Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread. [PDF]

J Food Sci Technol, 2021
Martins IE, Shittu TA, Onabanjo OO, Adesina AD, Soares AG, Okolie PI, Kupoluyi AO, Ojo OA, Obadina AO.   +8 more
europepmc   +1 more source

Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5. [PDF]

Foods
Mantzourani I, Daoutidou M, Terpou A, Plessas S.   +3 more
europepmc   +1 more source

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria. [PDF]

Microorganisms, 2020
Fraberger V, Ammer C, Domig KJ.
europepmc   +1 more source

Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production. [PDF]

Appl Environ Microbiol
Pradal I, Kaesemans J, Gettemans T, González-Alonso V, De Vuyst L.   +4 more
europepmc   +1 more source

The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread. [PDF]

Foods, 2020
Diowksz A, Malik A, Jaśniewska A, Leszczyńska J.   +3 more
europepmc   +1 more source