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 +6 more
doaj +1 more source
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome [PDF]
, 2017 Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in ...
Hongisto, Sanna-Maria +8 more
core +4 more sources
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 +3 more
doaj +1 more source
Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model [PDF]
, 2017 Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on ...
A. Perfecto +40 more
core +2 more sources
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 +4 more
doaj +1 more source
Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking [PDF]
, 2012 11 pages, 4 tables, 2 figures.-- Published online: 3 March 2011.-- The original publication is available at www.springerlink.comThis investigation is aimed at developing a new cereal-based product, with increased nutritional quality, by using ...
Chatti, Mohamed Amine +3 more
core +1 more source
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources
Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough [PDF]
, 2018 A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L.
Dertli, E., Skory, C.D., Şimşek, Ömer
core +1 more source
Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
core +1 more source
Frozen stored barley sourdough: stability and application to wheat bread
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
doaj +1 more source