Results 51 to 60 of about 11,000 (218)

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Sourdough bread preparation using selected lactic acid bacterial starter cultures [PDF]

, 2014
The lactic fermentation of cereals is known to improve the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products.
Bharati, Pushpa, Jagadeesh, K. S., Masur, Shakuntala, Math, Nandini   +3 more
core   +2 more sources

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

An integrated approach project for the revaluation of a traditional sourdough bread production chain [PDF]

, 2008
The influence of organic and conventional farming systems on the performance of a panel of old and modern Italian bread wheat varieties has been evaluated, with the aim to individuate an agronomic protocol suitable for the production of a sourdough bread
Corbellini, M., Gianinetti, A., Giudici, P., Morcia, C., Piazza, C., Terzi, V.   +5 more
core  

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation [PDF]

, 2015
Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB).
ALFONZO, Antonio, CARACAPPA, Santo, CORONA, Onofrio, FRANCESCA, Nicola, GALLUZZO, Paola, MOSCHETTI, Giancarlo, SETTANNI, Luca, Ventimiglia, G.   +7 more
core   +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, Volume 106, Issue 8, Page 4576-4586, June 2026.
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

Exploring the Impact of Pilot‐Scale Transamidation for Manufacturing an Innovative Gluten‐Free Wheat Bread

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Coeliac disease is an immune‐mediated enteropathy triggered by dietary gluten in genetically predisposed individuals. Intestinal tissue transglutaminase (tTG) deamidates gluten peptides, enhancing their presentation by HLA‐DQ2/DQ8 heterodimers and promoting a T‐cell‐mediated inflammatory response.
Lucia Treppiccione, Vincenzo de Sena, Maria Fiorella Mazzeo, Mariasole Cervini, Francesco Maurano, Ionut Strungariu, Rosa Anna Siciliano, Gianluca Giuberti, Mauro Rossi   +8 more
wiley   +1 more source

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  

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha [PDF]

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation ...
Daiva Vidmantiene, Dalia Eidukonyte, Grazina Juodeikiene, Joana Salomskiene, Lina Vaiciulyte-Funk, Vilma Narbutaite   +5 more
core   +2 more sources