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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Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread [PDF]
, 2015 The goal of this investigation was to develop baking products using Bifidobacterium pseudocatenulatum ATCC27919, a phytase producer, as a starter in sourdough for the production of whole rye-wheat mixed bread.
García Mantrana, Izaskun +2 more
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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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Bards use in production technologies rye-wheat bread [PDF]
, 2017 У статті проаналізовано сучасний стан та перспективність переробки післяспиртової барди – вторинного продукту при виробництві біоетанола з кукурудзи, обґрунтовано і досліджено шляхи її використання в хлібопекарській промисловості.
Лобачова, Надія Леонідівна +1 more
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Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
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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
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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
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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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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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Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
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