Results 191 to 200 of about 91,625 (204)

Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread

Food Chemistry, 2019
Paschalina Chatzopoulou, Dimitrios Katsantonis, Maria Irakli   +2 more
exaly  

Effects of wheat sourdough process on the quality of mixed oat-wheat bread

LWT - Food Science and Technology, 2011
T Suortti, K Poutanen
exaly  

Epilogue - The rise of sourdough bread

2023
openaire   +1 more source

Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

Journal of Cereal Science, 2012
Dubravka Novotni, Duška Ćurić, Filip Dujmić   +2 more
exaly  

Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition

Journal of Food Measurement and Characterization, 2017
Gorkem Ozulku, Muhammet Arıcı
exaly  

Sourdough and bread spoilage microorganisms

Wilson J.F. Lemos Junior, Stefano Campanaro, Laura Treu, Anderson S. Sant’Ana   +3 more
openaire   +1 more source

Grain, Baking, and Sourdough Bread

2003
openaire   +1 more source

DESIGNING HEALTHY SOURDOUGH BREAD [PDF]

, 2019
Monica AGNOLUCCI, Michela PALLA, Manuela GIOVANNETTI   +2 more
openaire  

Development of Konjac Sourdough Bread

Hans Journal of Food and Nutrition Science
openaire   +1 more source

Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization

Food Bioscience
Xueming Xu, Dan Xu
exaly