Results 81 to 90 of about 90,088 (180)

Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions [PDF]

BIO Web of Conferences
Sourdough starter development includes examination of potential strains of lactic acid bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development of combinations and examination of the relationships between the strains
Prasev Ivan, Denkova-Kostova Rositsa, Goranov Bogdan, Denkova Zapryana, Gaytanska Yordanka, Koleva Anna, Kostov Georgi   +6 more
doaj   +1 more source

Sourdough bread losses and sourdough cultures for sour beers

, 2022
In Flanders, approximately 25% of all bread and bakery products are lost each year. Today, these bread losses go to cattle feed or biogas production, although in most cases this bread is still suitable for human consumption. By valorising these unavoidable bread losses in beer, breweries can contribute to the reduction of food losses.
Slechten, Pieter-Jan, Vandoorne, Sylvie, Feys, Johannes, De Clippeleer, Jessika, Vanderputten, Dana   +4 more
openaire   +1 more source

Integrating Microbiomes for Regenerative Food Systems: Recent Insights, Implementations, and Emerging Trends

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review explores how the specific understanding of native microbiome dynamics can aid in advancing agricultural practices and food safety. It also reviews recent advances in microbiome‐targeted technologies, including personalized nutrition, functional foods, and engineered approaches.
Muhammad Tayyab Arshad, Sammra Maqsood, Md. Sakhawot Hossain, Farhang Hameed Awlqadr, Abdul Rauf, Iffat Ullah, Ali Ikram, Ayesha Bibi, Sayeed Mukhtar, Muhammed Adem Abdullahi   +9 more
wiley   +1 more source

Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile

European Food Research and Technology
Enhancing the nutritional profile of baked goods while addressing sustainability challenges means finding different sources of functional, sensory and nutritional ingredients.
Gianfilippo Nigro, Nicola Gasparre, Francesca Vurro, A. Pasqualone, Cristina M. Rosell   +4 more
semanticscholar   +1 more source

Māori food culture and wellbeing on TikTok: a content and thematic analysis

Kōtuitui: New Zealand Journal of Social Sciences Online, Volume 20, Issue 4, Page 763-780, December 2025.
ABSTRACT We examined content posted on TikTok on the topic of kai Māori (traditional food and associated customs of the indigenous people of Aotearoa New Zealand) to inform strengths‐based approaches to health promotion in Māori communities. We conducted a content analysis of 100 unique TikTok videos labelled with the hashtags #kai and #Maori and coded
Nikki Renall, Lisa Te Morenga
wiley   +1 more source

Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour

Foods
This study aimed to develop a novel gluten-free bread using a rice/chickpea flour-based sourdough, fermented by a commercial starter culture, to improve the quality characteristics and shelf life of this product.
Sevasti Keramari, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Biliaderis, Athina Lazaridou   +4 more
doaj   +1 more source

Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum

Scientific Reports
This study focused on enhancing the quality of gluten-free rice flour bread by incorporating sourdough fermented with two specific bacterial strains, Lactobacillus fermentum and Lactobacillus plantarum.
Sedigheh Seyedahmadi, Mehdi Gharekhani, Sepideh Tariverdi, Hamid Bakhshabadi   +3 more
doaj   +1 more source

Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

Food Technology and Biotechnology, 2016
This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour.
Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak   +3 more
doaj   +1 more source

PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS

Food Science and Technology
The review allows for characterization and evaluation of the typical microbiota and probiotic properties of individual species isolated from various bread sourdoughs. It has been observed that an interest in using sourdoughs for bread making and studying their microbiota has been steadily increasing in recent years. However, an analysis of contemporary
A. Korzhenivska, S. Danylenko, O. Dugan, A. Khablenko, D. Holubchyk   +4 more
openaire   +2 more sources

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Foods
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains.
Zuhal Alkay, Fereshteh Falah, Hasan Cankurt, Enes Dertli   +3 more
doaj   +1 more source