Results 41 to 50 of about 90,088 (180)
Journal of Microbiology, Biotechnology and Food Sciences, 2023 The aim of this study is to make buckwheat sourdough with three different lactic acid bacteria (LAB) strains and to determine its quality on wheat bread. After 24 hours fermentation, microbiological count, pH and TTA values and viscoelastic properties of
Z. Alkay +4 more
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European Food Research and Technology, 2023 The aims of the present study are: (i) to verify the influence of different flour extraction rates and milling procedures on bread quality, (ii) to optimize the bread-making process by using different percentage and time of fermentation of three ...
F. Cardinali +7 more
semanticscholar +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
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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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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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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
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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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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Sourdough use in Bread Production: Review
Jordan Journal of Agricultural Sciences, 2022 The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production and extending its shelf life through the enhancement of its flavor, textural and nutritional properties and delaying staling and microbial spoilage.
Ayed S. Amr, Ashraf M. Alkhamaiseh
openaire +1 more source