Results 111 to 120 of about 91,625 (204)

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

Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects. [PDF]

Front Microbiol, 2022
Kwon JG, Park SH, Kwak JE, Cho JH, Kim G, Lee D, Kim DH, Kim HB, Lee JH.   +8 more
europepmc   +1 more source

Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan Bread. [PDF]

Foods, 2022
Bianchi A, Taglieri I, Zinnai A, Macaluso M, Sanmartin C, Venturi F.   +5 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

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level. [PDF]

Microbiol Spectr, 2021
Da Ros A, Polo A, Rizzello CG, Acin-Albiac M, Montemurro M, Di Cagno R, Gobbetti M.   +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

Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial. [PDF]

Nutrients
Watters SIN, Henriksen C, Gjøvik M, Garnweidner-Holme L, Frederiksen MP, Jonassen S, Ravnanger I, Myhrstad MCW, Telle-Hansen VH.   +8 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

Contribution of sourdough fermentation and yeast invertase to degradation of FODMAPs in sourdough bread and pasta

The reduction of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) in grain-based food products is of interest for alleviating symptoms of irritable bowel syndrome (IBS) and non-celiac wheat sensitivity.
Molfetta, Mariagrazia, Minervini, Fabio, Gänzle, Michael G., Shao, Yuqi   +3 more
core   +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