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Utilization of African Grains for Sourdough Bread Making
Journal of Food Science, 2011Abstract: 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 +5 more
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Sourdough breads and related products
1998Grinding 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
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Flavour in sourdough breads: a review
Trends in Food Science & Technology, 2006Flavour 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 +2 more
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Flavour of sourdough wheat bread crumb
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1996This 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.
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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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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 microbial system and sourdough breads
2023Osman Sagdic, Gorkem Ozulku, Enes Dertli
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