Sourdough bread - Open Access .click

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Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus

Food Chemistry, 2021
Sunghoon Park, Sangyong Lim, Kunal Pal
exaly

Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

Journal of Functional Foods, 2022
Carla Graça, Anabela Raymundo, Isabel Sousa +2 more
exaly

Traditional Latvian Sourdough Rye Bread

2023
Dace Klava +3 more
openaire +1 more source

EFFECT OF SOURDOUGH PROCESS PARAMETERS ON BREAD QUALITY

2009
The aim of this study was to determine the optimum of sourdough process parameters to improve bread quality. Two types of flour with different ash content (0.4% and 1.1%) were used. Water-flour mixes (1:1 and 2:1), from each wheat flour, were fermented at 25, 30 and 35 °C.
Koceva Komlenić, Daliborka +2 more
openaire +1 more source

Sourdough Bread

2019
Konstantinos Papadimitriou +6 more
openaire +1 more source

Microbial diversity in French sourdoughs bread

2017
Microbial diversity in French sourdoughs bread .
Urien, Charlotte +7 more
openaire +1 more source

Sourdough volatile compounds and their contribution to bread: A review

Trends in Food Science and Technology, 2017
Carole Prost
exaly

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

Journal of Food Science, 2020
Bizura Hasida Mohd Roby +2 more
exaly

BREAD | Sourdough Bread

1999
openaire +1 more source

Sourdough and French Bread

Western Folklore, 1973
openaire +1 more source

sourdough
2. zero hunger
fermentation

lactic acid bacteria
bread
lactobacillus

yeast
lactobacillus plantarum
starter cultures