Results 51 to 60 of about 90,088 (180)

Quality Traits of Sourdough Bread Obtained by Novel Digital Technologies and Machine Learning Modelling

Fermentation, 2022
Sourdough bread (SB) has increased popularity due to health benefits and higher interest in artisan breadmaking due to social isolation during the COVID-19 pandemic.
Claudia Gonzalez Viejo, N. Harris, S. Fuentes   +2 more
semanticscholar   +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, Nika Mutak, Ljiljana Nanjara, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić   +6 more
doaj   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
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, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić   +7 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, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard   +9 more
doaj   +1 more source

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation, 2022
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food.
A. Olojede, A. Sanni, K. Banwo, Towobola Michael   +3 more
semanticscholar   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Pemanfaatan air botani dari buah salak pondoh (Salacca zalacca var pondoh) untuk pembuatan roti tawar sourdough

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

Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole‐grain sourdough bread

Cereal Chemistry
There is interest in whole‐grain sourdough bread related to evidence of increased nutrient availability and antioxidant compounds. Antioxidants play a remarkable role in the body's defense system against reactive oxygen species.
Jayani Kulathunga, S. Simsek
semanticscholar   +1 more source

Towards an anthropology of acquisition: ‘How did you get that?’ Vers une anthropologie de l'acquisition : « Où as‐tu trouvé ça ? »

Journal of the Royal Anthropological Institute, EarlyView.
The production‐distribution‐consumption triad has structured how anthropologists understand exchange for roughly a century. This article argues for expanding this triad to include an explicit focus on acquisition – the systems, processes, and practices of acquiring.
Hanna Garth
wiley   +1 more source