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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
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Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread [PDF]
Foods, 2020 Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared
Ruta Galoburda +3 more
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Functional Perspective on Sourdough Bread [PDF]
Turkish Journal of Agriculture - Food Science and Technology, 2022 In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air and the ingredients used (flour, water, etc.) are active.
Gizem Kezer
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Frozen stored barley sourdough: stability and application to wheat bread [PDF]
Croatian Journal of Food Science and Technology, 2017 The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread.
Dubravka Novotni +6 more
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Sourdough Bread in Finland and Eastern Europe
, 2003 Sourdough 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 losses and sourdough cultures for sour beers
, 2022 In Flanders, approximately 25% of all bread and bakery products are lost each year. Today, these bread losses go to cattle feed or biogas production, although in most cases this bread is still suitable for human consumption. By valorising these unavoidable bread losses in beer, breweries can contribute to the reduction of food losses.
Slechten, Pieter-Jan +4 more
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Sourdough use in Bread Production: Review [PDF]
Jordan Journal of Agricultural Sciences, 2022 The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production and extending its shelf life through the enhancement of its flavor, textural and nutritional properties and delaying staling and microbial spoilage.
Ayed S. Amr, Ashraf M. Alkhamaiseh
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Exploitation of buckwheat sourdough for the production of wheat bread
European Food Research and Technology, 2012 This study investigates the exploitation of buckwheat sourdough for the production of wheat bread. The fermentation induced extensive hydrolysis of buck- wheat main storage proteins, but did not influence the total protein, starch and polyphenols content of buckwheat. Buckwheat sourdough was incorporated at 10 and 20 % (w/w) in wheat dough, and control
Moroni AV +3 more
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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
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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
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