Results 151 to 160 of about 91,625 (204)

Impact of sourdough on the texture of bread

Food Microbiology, 2007
Sourdough 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 Arendt, Fabio Dal Bello
exaly   +3 more sources

Sourdough volatile compounds and their contribution to bread: A review

Trends in Food Science and Technology, 2017
International audienceBackground: Sourdough has been used in bread production for decades to improve its preservation, texture and flavor. Today it is mostly used as a bread flavor improver.
Carole Prost, Bernard Onno
exaly   +2 more sources

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

Journal of Food Science, 2020
This study aimed to produce sourdough bread using an encapsulated kombucha sourdough starter culture without the addition of baker's yeast. The bioactive metabolites of kombucha sourdough starter and sourdough starter without kombucha were identified ...
Nor Afizah Mustapha, Anis Asyila Marzlan, Bizura Hasida Mohd Roby   +2 more
exaly   +2 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

Bread technology and sourdough technology

Trends in Food Science & Technology, 2005
Bakery 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
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   +3 more sources

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

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

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   +4 more sources

Sourdough-type bread from waste bread crumb

Food Microbiology, 1999
Abstract 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
openaire   +1 more source