Results 31 to 40 of about 91,625 (204)
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs
Applied Sciences, 2021 Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma.
Lucia De Luca +5 more
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Prediction of rye dough behaviour and bread quality using response surface methodology [PDF]
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
core +1 more source
Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2017 Sourdough applications in bread production are rising in recent decades continuously due to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid bacteria play a key role in the fermentation process.
M. Gharekhani +5 more
doaj
Foods, 2023 This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean ...
Chengye Huang +10 more
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Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread
Grain & Oil Science and Technology, 2018 The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di +3 more
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The impact of lactic acid bacteria on sourdough fermentation [PDF]
Hemijska Industrija, 2005 The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits.
Savić Dragiša S., Joković Nataša
doaj +1 more source
Foods, 2023 This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread.
Syue-Fong Lai +6 more
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Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
Food Technology and Biotechnology, 2020 Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results.
Dubravka Novotni +6 more
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Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality
Microorganisms, 2022 Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality.
Lauriane Mietton +9 more
doaj +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source