Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread. [PDF]
Curr Res Food SciLiu J +9 more
europepmc +1 more source
Limosilactobacillus fermentum SPC L75-1: a novel sourdough starter enhancing bread quality and exhibiting postbiotic immunomodulatory activity. [PDF]
BMC MicrobiolKwak MJ +8 more
europepmc +1 more source
The Arctic National Wildlife Refuge, Correlative Rights, and Sourdough: Not Just for Bread Anymore [PDF]
, 2002 Corbisier, Robert W.
core +1 more source
Functional Characteristics and Stress Tolerance of Microbiota in Botswana's Traditional Sourdoughs. [PDF]
Curr MicrobiolSemumu T +5 more
europepmc +1 more source
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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 ...
Pat Silcock, Graham T. Eyres
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Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs
Process Biochemistry, 2005The 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 ...
Osman Sagdic
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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 Arendt
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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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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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Antifungal activity of sourdough bread cultures
2006Many 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 +4 more
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