Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread [PDF]
Foods, 2020 Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was ...
Chiara Sanmartin +10 more
doaj +2 more sources
Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread [PDF]
E3S Web of Conferences, 2021 Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving.
Savkina Olesya +5 more
doaj +1 more source
Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran [PDF]
Brazilian Archives of Biology and Technology, 2023 This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough produced ...
Hümeyra Çetin-Babaoğlu +2 more
doaj +1 more source
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research [PDF]
PeerJ, 2021 The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture.
Martha D. Calvert +6 more
doaj +2 more sources
The way of old bread recycling in the bread making [PDF]
E3S Web of Conferences, 2020 The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on
Savkina Olesia +5 more
doaj +1 more source
Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation Conditions [PDF]
MoleculesThis study aims to investigate the possibility of using lentil flour in its native and germinated form as microgreen in bread-making technology, as well as how the fermentation process (with yeast or sourdough) influences the chemical, nutritional ...
Christine (Neagu) Dragomir +7 more
doaj +2 more sources
Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand
Current Research in Food Science, 2021 This study characterised a commercial New Zealand gluten free (GF) rice sourdough and its starter culture composition. Acidity of the mother sourdough, dough before proofing and dough after proofing was determined during the production of rice sourdough ...
Qiwei Yang +2 more
doaj +1 more source
Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter
Journal of Applied Agricultural Science and Technology, 2023 Changing the ingredients also can change the properties of the bread. In this study, bread was made using rice flour and sourdough. Sourdough with Lactic Acid Bacteria (LAB) and yeast can also be added with pineapple starter to help microbiota growth ...
Icca Ratna Danila +2 more
doaj +1 more source
Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste
MicroorganismsSurplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new ...
Simonetta Fois +8 more
doaj +2 more sources
Food & Nutrition Research, 2022 Background: Bread is an important source of dietary fibre. However, an increasing number of individuals exclude bread from their habitual diet for various reasons.
Lisa Garnweidner-Holme +9 more
doaj +1 more source