Results 41 to 50 of about 91,625 (204)
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
Food Science &Nutrition, Volume 14, Issue 10, October 2026.Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Manuel Chinello +8 more
wiley +1 more source
Use of artichoke by-products and sourdough biotechnology to design a functional gluten free bread
, 2022 During industrial processing, many parts of the artichoke plant (Cynara cardunculus L.) are discarded despite these by-products are still characterized by a conspicuous presence of dietary fibers, phenolic acids, and other healthy micronutrients.
Fabio Minervini +4 more
core
Sociologia Ruralis, Volume 66, Issue 4, October 2026.ABSTRACT Landscapes are collectively constructed entities, with many actors involved in the process, one of the most important being rural entrepreneurs. We examine the relationship between rural entrepreneurs and the landscape from both sides, as a two‐way entrepreneurial process, to shed light on entrepreneurs’ use of environmental resources and the ...
Márta Kiss +2 more
wiley +1 more source
Identificação de bactérias láticas e leveduras em fermento natural obtido a partir de uva e sua aplicação em pães [PDF]
, 2013 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O fermento natural é usado no preparo de produtos de panificaçãoproporcionando melhorias na ...
Aplevicz, Krischina Singer
core
The FASEB Journal, Volume 40, Issue 17, 15 September 2026.Dietary components shape the gut microbiome, which modifies bile acids through transformations. The resulting bile acid pool is sensed by host receptors to regulate immunity, metabolism, and intestinal function. Targeted bile acid measurements provide a unifying readout to study diet‐microbiome interactions and to develop next‐generation dietary ...
Jason Dichter
wiley +1 more source
Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
, 2018 Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs).
Zheng, Jinshui, Gänzle, Michael G.
core +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
Food Chemistry International, Volume 2, Issue 3, Page 451-464, September 2026.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
Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla +8 more
wiley +1 more source