Results 31 to 40 of about 90,088 (180)

The way of old bread recycling in the bread making [PDF]

E3S Web of Conferences, 2020
The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on
Savkina Olesia, Kuznetsova Lina, Lokachuk Marina, Parakhina Olga, Pavlovskaya Elena, Lavrenteva Natalia   +5 more
doaj   +1 more source

Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation Conditions [PDF]

Molecules
This study aims to investigate the possibility of using lentil flour in its native and germinated form as microgreen in bread-making technology, as well as how the fermentation process (with yeast or sourdough) influences the chemical, nutritional ...
Christine (Neagu) Dragomir, Sylvestre Dossa, Ariana Velciov, Daniela Stoin, Ileana Cocan, Florina Radu, Călin Jianu, Ersilia Alexa   +7 more
doaj   +2 more sources

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

Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste

Microorganisms
Surplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new ...
Simonetta Fois, Valentina Tolu, Vanna Sanna, Antonio Loddo, Manuela Sanna, Piero Pasqualino Piu, Daniela Piras, Tonina Roggio, Pasquale Catzeddu   +8 more
doaj   +2 more sources

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

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

Probiotics in the Sourdough Bread Fermentation: Current Status

Fermentation, 2023
Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria and yeasts.
Ingrid Teixeira Akamine, F. Mansoldo, Alane Beatriz Vermelho   +2 more
semanticscholar   +1 more source

Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin.

Journal of food microbiology, 2023
Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread making.
R. Gaglio, L. Tesoriere, A. Maggio, Enrico Viola, A. Attanzio, Anna Frazzitta, Natale Badalamenti, M. Bruno, E. Franciosi, G. Moschetti, F. Sottile, L. Settanni, N. Francesca   +12 more
semanticscholar   +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