Results 81 to 90 of about 11,000 (218)

A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough [PDF]

, 2014
To develop a method for organic gluten-free (GF) sourdough bread production, a long-term and original wheat sourdough was refreshed with GF flours. The dynamics of the sourdough microbiota during five months of back-slopping were analyzed by classical ...
Bernard Onno, Emilie Lhomme, Hubert Chiron, Maren Bonnand Ducasse, Marie-Christine Champomier-Vergès, Monique Zagorec, Sandra Mezaize, Stéphane Chaillou, Xavier Dousset   +8 more
core   +1 more source

Sprouting of oats: a new approach to quantify compositional changes [PDF]

, 2019
Background and objectives: The aim of this research was to gain a deeper insight into the effect caused by the addition of sprouted oat to food products.
Brühan, Juliane, Flöter, Eckhard, Kandzia, Franziska, Krapf, Julia, Walther, Goeran   +4 more
core   +1 more source

Grain of the Future: Consumer Demand for Bread Made of Sustainable Perennial Grain Intermediate Wheatgrass

Agricultural Economics, Volume 57, Issue 2, March 2026.
ABSTRACT Intermediate wheatgrass (IWG), also known as Kernza, is a perennial grain crop with recognized environmental benefits, including improved water quality, increased soil carbon storage, and enhanced biodiversity. However, despite these advantages, consumer demand for IWG‐based products remains poorly understood, limiting its market potential ...
Jie Li, Nima Homami, Matthew R. Ryan, Sandra Wayman, Eugene P. Law, Miguel I. Gómez, Lee R. DeHaan   +6 more
wiley   +1 more source

Separating Myths From Facts About Bread and Health

Nutrition Bulletin, Volume 51, Issue 1, Page 148-158, March 2026.
ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Peter R. Shewry, Alison Lovegrove, Edward J. M. Joy, Lucia Segovia de la Revilla, Gary Frost, Fred Brouns   +5 more
wiley   +1 more source

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage

Foods
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics.
Gorkem Ozulku
doaj   +1 more source

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

Einsatz sensorischer Untersuchungen zur Verbesserung der handwerklichen Verarbeitung ökologischer Milch- und Getreideerzeugnisse [PDF]

, 2005
Based on the results of a literature review and investigations along the process chain of 10 (each) small scale processors of grain and milk a sensory training programme has been developed to increase the product quality of organic bread (rye-wheat bread
Felgentreff, Uta, Kalka, Dr. Edith, Meier-Ploeger, Prof.Dr. Angelika, Ryffel, Stephan   +3 more
core  

Diversity and technological potential of lactic acid bacteria of wheat flours [PDF]

, 2013
Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB ...
ALFONZO, Antonio, CORONA, Onofrio, Di Gerlando, R, FRANCESCA, Nicola, GAGLIO, Raimondo, MOSCHETTI, Giancarlo, SETTANNI, Luca, Ventimiglia, G   +7 more
core   +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

Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT This study examined the fermentation mechanism of Gansu starter cultures (GSSC) and Henan starter cultures (HNSC), each mixed with yeast, in enhancing the distinctive flavor of bread. High‐throughput sequencing analysis revealed that 157 bacterial genera and 53 fungal genera were identified in the GSSC, while the HNSC comprised 29 bacterial ...
Xiaoming Wang, Xiling Zhang, Lu Kong, Weichao Guan, Chanmin Zheng, Dan Yang, Guoqi Na, Chenqi Gu, Qingyu Yang, Yuguang Zhang   +9 more
wiley   +1 more source