Results 51 to 60 of about 91,625 (204)

THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2011
The modern biotechnology of bread production uses sourdough as a natural leavening agent. In rye bread making the sourdough is essential. The aim of this paper was to examine the influence of starter culture types, flour extraction rate, dough yield and ...
Iuliana Banu, Ina Vasilean (Simitaru), Vasilica Barbu, Catalin Iancu   +3 more
doaj  

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.

, 2020
Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp.
Chen, Xiaoyan, Li, Zhen, Tovar, Luis E. Rojas, Gänzle, Michael G., Siepmann, Francieli Begnini   +4 more
core   +1 more source

Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination

Jurnal Teknik Pertanian Lampung, 2023
Sourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour.
Intan Nurul Azni, Alberta Teresa Anggi Prabawati, Iman Basriman, Julfi Restu Amelia   +3 more
doaj   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source

Selenized chickpea sourdoughs for the enrichment of breads

LWT, 2021
Peer ...
Marco A. Lazo-Vélez, Raquel Garzon, Daniela Guardado-Félix, Sergio O. Serna-Saldivar, Cristina M. Rosell   +4 more
openaire   +2 more sources

Different strategies to enhance mould-free bread shelf life [PDF]

, 2018
The prevention of fungal spoilage of bread without addition of chemical preservatives remains an unsolved issue. This work aimed to identify alternative strategies to chemical preservatives in order to prevent or delay fungal spoilage of bread.
Michael Gaenzle, Quattrini Mattia, Nuanyi Liang, Xiang Sheng, Jonathan Curtis, Maria Grazia Fortina   +5 more
core   +2 more sources

INOVASI PEMBUATAN ROTI TAWAR HYBRID SOURDOUGH: STUDI PENGGUNAAN PUREE BUAH NANAS (Ananas comosus (L) Merr.) PADA STARTER SOURDOUGH

Jurnal Pangan dan Agroindustri
Sourdough umumnya dibuat dengan cara spontan sehingga memiliki aroma yang kurang spesifik. Penelitian ini menggunakan nanas dalam pembuatan starter sourdough dengan harapan aroma khas dan mikroba alami nanas dapat mempengaruhi aroma yang terbentuk ...
Ratna Ayu Dewanti, Erni Sofia Murtini
doaj   +1 more source

Ultra‐Processed Food Policies and Global Nutrition Equity: The Case for a Feasibility‐Grounded, Differentiated Governance Supplement to Nova

Nutrition Bulletin, Volume 51, Issue 3, Page 414-424, September 2026.
ABSTRACT The Nova food classification system has substantially advanced nutritional epidemiology by identifying industrial food processing as a meaningful determinant of dietary quality and health outcomes, independent of nutrient composition. Yet governance proposals derived from Nova face a structural tension inadequately resolved in the nutrition ...
Jimmy Chun Yu Louie
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source