Results 201 to 210 of about 11,000 (218)

DESIGNING HEALTHY SOURDOUGH BREAD [PDF]

, 2019
Monica AGNOLUCCI, Michela PALLA, Manuela GIOVANNETTI   +2 more
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The benefits of sourdough bread

The Romanian Journal of Nutrition
Irina Mihaela Matran, Ioana-Ştefania Şerban   +1 more
openaire   +1 more source

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

International Journal of Food Microbiology, 2008
Elke Arendt
exaly  

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

Journal of Cereal Science, 2012
Dubravka Novotni, Martina Bituh, Filip Dujmic   +2 more
exaly  

Preferments and Sourdoughs for German Breads

2003
J Bruemmer, Klaus Lorenz
openaire   +2 more sources

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 Arici
exaly  

Grain, Baking, and Sourdough Bread

2003
openaire   +1 more source

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

Food Microbiology, 2009
Elke Arendt
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

Epilogue - The rise of sourdough bread

2023
openaire   +1 more source