Results 21 to 30 of about 91,625 (204)

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, Kay Rutherfurd-Markwick, Anthony N. Mutukumira   +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, Rini Yanti, Dian Anggraini Suroto   +2 more
doaj   +1 more source

Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study

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, Marit Hallquist, Solveig Ivara Watters, Mia Gjøvik, Marius Pihl Frederiksen, Stephanie Jonassen, Ina Ravnanger, Christine Henriksen, Mari C.W. Myhrstad, Vibeke H. Telle-Hansen   +9 more
doaj   +1 more source

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Foods, 2022
Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated.
Ramita Supasil, Uthaiwan Suttisansanee, Chalat Santivarangkna, Nattapol Tangsuphoom, Chanakan Khemthong, Chaowanee Chupeerach, Nattira On-nom   +6 more
doaj   +1 more source

Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. [PDF]

, 2021
Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt ...
Longin, C. F. H., Jonkers, D., Kuiper, P., Shewry, P. R., Andersson, A. A. M., America, A. H. P., Lovegrove, A., Van den Broeck, H. C., Mumm, R., Van Straaten, J. P., Plummer, A., Gilissen, L., Brouns, F., Proos, Z., Wood, A., Evans, J., Ward, J. L.   +16 more
core   +1 more source

Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread

Shipin gongye ke-ji, 2023
Objective: In order to make whole wheat sourdough bread (WWSB) using Lactobacillus plantarum lyophilized powder fermentation, and to analyze its processing and storage characteristics.
Mengyang TIAN, Xia TIAN, Zhiwei WANG, Zhongkai ZHOU   +3 more
doaj   +1 more source

The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

, 2023
Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level.
Bechtner, Julia, Gänzle, Michael G., Qiao, , Nanzhen   +2 more
core   +1 more source

Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts

Jurnal Ilmiah Pertanian, 2023
Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food.
Anisa Mutamima, Ahmad Fadli, Indra Purnama, Yelmida Azis, Muhammad Syafiq Izzuddin   +4 more
doaj   +1 more source

Composition and function of sourdough microbiota: From ecological theory to bread quality [PDF]

, 2016
Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products ...
Gänzle, Michael G., Ripari, Valery
core   +1 more source

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread [PDF]

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Eidukonyte, Dalia, Vidmantiene, Daiva, Salomskiene, Joana   +5 more
core   +1 more source