Results 141 to 150 of about 90,088 (180)

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread.

Food Research International, 2022
Digestibility of leavened baked goods relies on multiple factors: starch bioavailability and protein hydrolysis during food processing and digestion, presence of antinutritional factors, and satiety and gastrointestinal symptoms after intake.
A. Costantini, A. Da Ros, Olga Nikoloudaki, M. Montemurro, R. Di Cagno, B. Génot, M. Gobbetti, Carlo Giuseppe Rizzello   +7 more
semanticscholar   +1 more source

Antifungal activity of sourdough bread cultures

2006
Many strategies have been studied for control of mould growth and reduction in mycotoxin production in foods. The most effective strategy for controlling the presence of mycotoxins in foods is prevention of growth of the mycotoxin-producing fungi in foods and field crops in the first place.
Lloyd B, Bullerman, Marketa, Giesova, Yousef, Hassan, Dwayne, Deibert, Dojin, Ryu   +4 more
openaire   +2 more sources

Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread.

Journal of Agricultural and Food Chemistry
This research investigates the influence of milling methods and starter cultures on the structural characteristics of water-extractable arabinoxylans (WE-AX) in stone-milled whole-grain flour and sourdough bread.
Jayani Kulathunga, Kristin Whitney, S. Simsek   +2 more
semanticscholar   +1 more source

A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model.

Food Chemistry, 2022
Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) have been the most extensively studied advanced glycation end-products (AGEs) in foods.
Zhongfei Zhang, W. Cheng, Xiaowen Wang, Mingfu Wang, F. Chen, Ka-Wing Cheng   +5 more
semanticscholar   +1 more source

Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs

Process Biochemistry, 2005
The interactive effects of lactic acid bacteria (LAB) and yeasts were identified through isolation of sourdough sponges. Fourteen sourdough samples were collected from different bakeries in Isparta. Carnobacterium divergens (Lactobacillus divergens) (6.1%), Lactobacillus brevis (15.1%), Lactobacillus amylophilus (6.1%), Lactobacillus sake (6.1 ...
Gul, Hülya, SAGDIC, O, OZCELIK, S, CERTEL, M   +3 more
openaire   +3 more sources

Utilization of African Grains for Sourdough Bread Making

Journal of Food Science, 2011
Abstract:  Acha and Iburu flours were singly subjected to sourdough fermentation with previously selected autochthonous starters. Sourdoughs were used (30%, wt/wt) as aroma carriers and acidifiers during short time fermentation with the addition of baker's yeast.
CODA R, DI CAGNO, RAFFAELLA, RIZZELLO, CARLO GIUSEPPE, NIONELLI L, EDEMA MO, GOBBETTI, Marco   +5 more
openaire   +4 more sources

Nutritional quality and nutrient bioaccessibility in sourdough bread

, 2021
Bread is a staple food in the human diet and a source of energy and nutrients for the body. The bakery process started with the homemade and artisanal way to produce bread leavened with sourdoughs started prepared from flour and water mixture.
Míriam Regina Canesin, C. Cazarin
semanticscholar   +1 more source

Sourdough breads and related products

1998
Grinding of cereals and addition of water results in the formation of a dough which, after some time, will turn into a sourdough characterized by acid taste, aroma and increased volume due to gas formation. This fermentation event may have been one of the first microbial processes employed by man and led to the use of sourdough for breadmaking.
W. P. Hammes, M. G. Gänzle
openaire   +1 more source

Flavour in sourdough breads: a review

Trends in Food Science & Technology, 2006
Flavour compounds are key elements for consumer acceptance and product identification in bread. One category of speciality breads, the sourdoughs have a fermentation process affected by a complex microflora of yeasts and lactic acid bacteria which confer specific flavour characteristics.
null Salim-ur-Rehman, Alistair Paterson, John R. Piggott   +2 more
openaire   +2 more sources

Flavour of sourdough wheat bread crumb

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1996
This study investigates the effect of adding sourdough to wheat bread dough on the production of flavour compounds in wheat bread crumb. The sourdoughs were fermented with starter cultures of lactic acid bacteria alone and in combination with sourdough yeasts.
Hansen, Å., Hansen, B.
openaire   +1 more source