Results 111 to 120 of about 11,000 (218)

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

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

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

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

Five Differences Between Ecological and Economic Networks [PDF]

, 2011
Ecological and economic networks have many similarities and are often compared. However, the comparison is often more apt as metaphor than a direct equivalence.
Smith, Reginald D.
core  

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

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

Sarıbeyler Mobilization Scone: A traditional sourdough, sesame bread variety [PDF]

, 2014
Supplying all the ingredients and necessary equipment in the area has contributed local community economically as well as its social function. As it can be kept for a long time without getting stale and sustainable methods are used in its production ...
Narin, Meziyet, Polater, Isik, Yörük, Bahar   +2 more
core  

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