Results 81 to 90 of about 91,625 (204)

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

, 2022
Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals.
Karlidag, Senem, Arıcı, Muhammet, Görkem ÖZÜLKÜ, Senem KARLIDAĞ, Karlıdağ, Senem, Özülkü, Görkem, Muhammet ARICI   +6 more
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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

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

Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model

Sourdough fermentation has been demonstrated to enhance the texture, sensory and nutritional properties of wheat-and rye-based bread. However, its use in wholegrain oat bread is not well known, especially its impact on altering the physiological ...
Santapakka, Emmi, Mäkelä-Salmi, Noora, Ojanen, Maija Emilia, Laitinen, Miikka Laitinen, Hur, Sungwon, Maina, Ndegwa, Katina, Kati, Song, Seongbong, Coda, Rossana, Cera, Silvia   +9 more
core   +1 more source

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

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

Application of frozen barley sourdough in bread production [PDF]

, 2016
Cilj ovog rada je bio odrediti optimalni udio smrznuto skladištenog ječmenog kiselog tijesta u miješanom kruhu i ispitati utjecaj vremena skladištenja smrznutog kiselog tijesta na kvalitetu kruha.
Šicel, Tanita
core   +1 more source

Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

Foods, 2016
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined
Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen   +3 more
doaj   +1 more source

PENGGUNAAN TEPUNG BERBAHAN BAKU LOKAL DAN KONSENTRASI SOURDOUGH TERHADAP KARAKTER FISIKOKIMIA DAN SENSORI ROTI SOURDOUGH (SOURDOUGH BREAD) [PDF]

, 2021
This study aims to determine the physicochemical and sensory characteristics of sourdough bread using purple sweet potato flour, banana flour and mocaf and the use of the right concentration of sourdough to produce the best sourdough bread.
FIRDHA HATIKA SIHOMBING
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Study on physicochemical properties of bread using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour

, 2011
A study was done to evaluate the quality of bread made using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour. The proximate composition of Plantain flour analyzed were 5.98% protein, 1.33% crude fat, 0.78% crude fiber, 15.05 ...
Mohammad T., Hassan C.Z., Zanariah C.W.
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