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Breaking Bread: Building Community and Resiliency through Sourdough Bread
2022Throughout history, bread has been a representation of food (in)security. From being a symbol of wealth to being the staple of the poor, bread has served as the centerpiece of meals all around the world. Breaking bread is an act of community that captivates culture and tradition.
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Sourdough Bread in Finland and Eastern Europe
2003Sourdough baking is the traditional way of making bread in Finland and northeastern Europe. Most rye bread made in Finland is sourdough rye bread, although in parts of southeastern Finland sourdough bread from barley has also been and is still being made to some extent. Traditionally, sourdough wheat bread has not been produced in Finland.
Valjakka, Teija-Tuula +2 more
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Impact of sourdough on the texture of bread
Food Microbiology, 2007Sourdough has been used since ancient times and its ability to improve the quality and increase the shelf-life of bread has been widely described. During sourdough fermentation, lactic acid bacteria (LAB) produce a number of metabolites which have been shown to have a positive effect on the texture and staling of bread, e.g.
Elke K, Arendt +2 more
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Sourdough bread: Starch digestibility and postprandial glycemic response
Journal of Cereal Science, 2009To evaluate the influence of sourdough fermentation on starch digestibility in bread, four experimental breads were obtained, prepared from two different wheat flours (whole or white) by two different leavening techniques (sourdough and with Saccharomyces cerevisiae).
SCAZZINA F +3 more
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Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies
FoodsBread is consumed daily throughout the world as an important source of nutrients. However, bakery products are highly susceptible to spoilage, especially fungal, which is a source of bread losses and a threat to food security and consumer health. The use
Y. Oleinikova +4 more
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Sourdough microbial system and sourdough breads
2023Osman Sagdic, Gorkem Ozulku, Enes Dertli
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Cereal Chemistry
The production of high‐quality gluten‐free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten‐free sorghum bread quality.
S. Turksoy, Mustafa Guzel, Nihal Guzel
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The production of high‐quality gluten‐free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten‐free sorghum bread quality.
S. Turksoy, Mustafa Guzel, Nihal Guzel
semanticscholar +1 more source