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Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread
Food Research International, 2022Sourdough bread has a complex flavour profile, which is strongly influenced by the compounds generated during fermentation by the diverse array of microorganisms present, mainly yeasts and lactic acid bacteria (LAB). Twelve complex sourdough cultures, comprised of mixtures of yeast and bacteria, were propagated using wholemeal flour and used in the ...
Andrea, Warburton +2 more
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The benefits of sourdough bread
The Romanian Journal of NutritionIrina Mihaela Matran +1 more
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Development of Konjac Sourdough Bread
Hans Journal of Food and Nutrition Science洁 胡
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Journal of food microbiology, 2023
Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level.
M. Gänzle, Nanzhen Qiao, Julia Bechtner
semanticscholar +1 more source
Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level.
M. Gänzle, Nanzhen Qiao, Julia Bechtner
semanticscholar +1 more source
Food & Function, 2023
In this study, the effect of mixed-strain fermentation using Kluyveromyces marxianus with either Lactobacillus plantarum or Pediococcus pentosaceus on the physiochemical and nutritional properties of white kidney bean flour sourdough was investigated ...
Cheng-Chang Chen +12 more
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In this study, the effect of mixed-strain fermentation using Kluyveromyces marxianus with either Lactobacillus plantarum or Pediococcus pentosaceus on the physiochemical and nutritional properties of white kidney bean flour sourdough was investigated ...
Cheng-Chang Chen +12 more
semanticscholar +1 more source
Sourdough-type bread from waste bread crumb
Food Microbiology, 1999Abstract Optimal conditions for sourdough production from waste bread containing sugar were studied. Using a dough prepared with 50% white bread crumb in water instead of 35% crumb, high levels of acidity were formed at 35°C with a commercial lyophilized starter containing Lactobacillus plantarum .
P. Gélinas, C.M. McKinnon, M. Pelletier
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Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review
Critical reviews in food science and nutrition, 2022The aim of this study was to carry out a systematic review of clinical trials followed by meta-analysis, to evaluate the effect of sourdough bread on glycemic control and appetite and satiety regulators such as leptin, ghrelin, GLP-1 (glucagon-like ...
Maria Esther Rolim +3 more
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Journal of texture studies
To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread.
Paulina Terrazas-Avila +5 more
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To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread.
Paulina Terrazas-Avila +5 more
semanticscholar +1 more source
Bread technology and sourdough technology
Trends in Food Science & Technology, 2005Bakery industry has known a revolution over the past 150 years. The small artisan bakeries, which were present in every village, made place for high technological bakery industry. Industrial mono-production took over from the high variety bakeries as bread could be produced in a more efficient way. Productivity became the key of success.
Pieter Decock, Stefan Cappelle
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