Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan Bread. [PDF]
Foods, 2022 The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators.
Bianchi A +5 more
europepmc +2 more sources
Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects. [PDF]
Front Microbiol, 2022 Sourdough bread fermented with yeast and lactic acid bacteria (LAB) is thought to have various beneficial health effects. However, its beneficial effects were not fully evaluated with in vivo mouse model.
Kwon JG +8 more
europepmc +2 more sources
Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread. [PDF]
Foods, 2021 This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads.
Demirkesen-Bicak H +4 more
europepmc +2 more sources
Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level. [PDF]
Microbiol Spectr, 2021 Knowledge on environmental factors, which may compose the gut microbiota, and drive the host physiology and health is of paramount importance. Human dietary habits and food compositions are pivotal drivers to assembly the human gut microbiota, but ...
Da Ros A +6 more
europepmc +2 more sources
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
doaj +3 more sources
Functional Perspective on Sourdough Bread
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 ...
Gizem Kezer
doaj +2 more sources
Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread [PDF]
Frontiers in Microbiology, 2019 In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles.
Dan Xu +8 more
doaj +2 more sources
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
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