Results 11 to 20 of about 90,088 (180)

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics. [PDF]

Curr Res Food Sci, 2023
In this research, the LAB and yeast isolations and identifications of homemade traditional sourdoughs were investigated. Both LAB and yeasts were identified by the PCR method and used in the production of sourdough bread (SDB).
Sevgili A, Can C, Ceyhan DI, Erkmen O.
europepmc   +2 more sources

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. [PDF]

Foods, 2023
The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread.
Schoenlechner R, Bender D, D'Amico S, Kinner M, Tömösközi S, Yamsaengsung R.   +5 more
europepmc   +2 more sources

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. [PDF]

Antioxidants (Basel)
Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded.
Chulibert ME, Roppolo P, Buzzanca C, Alfonzo A, Viola E, Sciurba L, Tinebra I, D'Amico A, Farina V, Piazzese D, Di Stefano V, Barbera M, Gaglio R, Settanni L.   +13 more
europepmc   +2 more sources

Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma-Amino Butyric Acid (GABA) Content, and Sensory Characteristics. [PDF]

Food Sci Nutr
The aim of this study was to evaluate the effect of using sourdough containing Lactobacillus sakei ( L. sakei ) and germinated brown rice on chemical composition, functional characteristics, and sensory properties of leavened bread.
Sobhanian SA, Saremnezhad S, Soltani M.
europepmc   +2 more sources

Innovations in Sourdough Bread Making [PDF]

Fermentation, 2021
The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles ...
Stavros Plessas
doaj   +2 more sources

Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome. [PDF]

Nutrients
The Mediterranean diet, featuring sourdough bread, shows promise in managing metabolic syndrome. This study explored the effects of two sourdough breads, with differing fermentation times but similar nutritional profiles, on inflammation, satiety, and ...
Pérez-Vega KA, Sanllorente A, Zomeño MD, Quindós A, Muñoz-Martínez J, Malcampo M, Aldea-Perona A, Hernáez Á, Lluansí A, Llirós M, Elias I, Elias-Masiques N, Aldeguer X, Muñoz D, Gaixas S, Blanchart G, Schröder H, Hernando-Redondo J, Carrón N, González-Torres P, Konstantinidou V, Fitó M, Castañer O.   +22 more
europepmc   +2 more sources

Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model. [PDF]

Front Microbiol
This study explores the development of whole-grain sourdough bread with reduced FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content to offer dietary solutions for individuals with irritable bowel syndrome (IBS ...
Koc F, Arendt E, Coffey A, Ross RP, Stanton C.   +4 more
europepmc   +2 more sources

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations. [PDF]

Front Nutr
Raw materials and process parameters in bread production can modulate the glycemic index, which on itself has been linked with provision of better hunger satisfaction and maintaining better satiation.
Temkov M, Rocha JM, Rannou C, Ducasse M, Prost C.   +4 more
europepmc   +2 more sources

Production of γ-aminobutyric acid-enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30. [PDF]

Heliyon
A γ–aminobutyric acid (GABA)–producing strain JC30 was isolated from traditional kimchi, which was identified as Pediococcus pentosaceus by 16S rDNA sequencing. P. pentosaceus JC30 was highly tolerant to acid, bile salt, and high temperatures.
Xuan J, Han X, Che J, Zhuo J, Xu J, Lu J, Mu H, Wang J, Tu J, Liu G.   +9 more
europepmc   +2 more sources

Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts

Jurnal Ilmiah Pertanian, 2023
Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food.
Anisa Mutamima, Ahmad Fadli, Indra Purnama, Yelmida Azis, Muhammad Syafiq Izzuddin   +4 more
doaj   +2 more sources