Results 141 to 150 of about 91,625 (204)

Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues. [PDF]

Front Nutr
Cutroneo S, Petrusan JI, Stolzenberger R, Zurlini C, Tedeschi T.   +4 more
europepmc   +1 more source

Production of γ-aminobutyric acid-enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30. [PDF]

Heliyon
Xuan J, Han X, Che J, Zhuo J, Xu J, Lu J, Mu H, Wang J, Tu J, Liu G.   +9 more
europepmc   +1 more source

Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma-Amino Butyric Acid (GABA) Content, and Sensory Characteristics. [PDF]

Food Sci Nutr
Sobhanian SA, Saremnezhad S, Soltani M.
europepmc   +1 more source

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations. [PDF]

Front Nutr
Temkov M, Rocha JM, Rannou C, Ducasse M, Prost C.   +4 more
europepmc   +1 more source

Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach. [PDF]

Nutrients, 2020
Nissen L, Bordoni A, Gianotti A.
europepmc   +1 more source

<i>In Situ</i> Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture. [PDF]

Foods
Zehir-Şentürk D, Demirgül F, Niçin RT, Ucar RA, Şimşek Ö.   +4 more
europepmc   +1 more source

Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review. [PDF]

Front Nutr
Starowicz M, Domínguez-Soberanes J, Garcia-Gutierrez E, Arslan-Tontul S, Burton-Pimentel KJ, Vidović B, Moreno-Indias I, Karagöz MF, Prvulović M, Simeunovic V, Ruiz-Limón P, Gutiérrez-Repiso C, Pajalic Z, Yerlikaya O, Esatbeyoglu T, Yilmaz B, Mantzouridou F, Chassard C, Pracer S, Vergères G, Louis S.   +20 more
europepmc   +1 more source

Fermentation Strategy and Non-<i>Saccharomyces</i> Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs. [PDF]

Foods
Hu X, Yang Y, Li Y, Zhao R, Tian S, Liu Z.   +5 more
europepmc   +1 more source

Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health. [PDF]

Front Nutr
Ribet L, Dessalles R, Clement H, Nyhan L, Baptista NT, Wang Y, Arendt EK, Durand-Dubief M.   +7 more
europepmc   +1 more source

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Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread

Food Research International, 2022
Sourdough 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 ...
Graham Eyres, Patrick Silcock
exaly   +3 more sources