Results 41 to 50 of about 11,000 (218)
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
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
doaj +1 more source
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
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production [PDF]
, 2016 Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain ...
ALFONZO, Antonio +7 more
core +1 more source
Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]
, 2019 The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta) +4 more
core
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread
Food Technology and Biotechnology, 2017 Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified ...
Dubravka Novotni +7 more
doaj +1 more source
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria [PDF]
, 2016 Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough ...
ALFONZO, Antonio +6 more
core +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023 Indonesia has variety of fruits that have the potential to be used as botanical water in sourdough bread making, especially those with high sugar content.
Monika Rahardjo, Monang Sihombing
doaj +1 more source