Works matching Sourdough

Results: 1176

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields.

Published in:

Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 99, doi. 10.1515/pjfns-2015-0041

By:

Yağmur, Gülten;
Tanguler, Hasan;
Leventdurur, Sezgi;
Elmacı, Simel Bağder;
Turhan, Emel Ünal;
Francesca, Nicola;
Settanni, Luca;
Moschetti, Giancarlo;
Erten, Hüseyin

Publication type:

Article

EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 4, p. 750, doi. 10.15237/gida.GD23062

By:

Yılmaz, Ebubekir;
Yüksel, Zerrin

Publication type:

Article

Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products.

Published in:

Foods, 2024, v. 13, n. 12, p. 1801, doi. 10.3390/foods13121801

By:

Sahin, Mustafa;
Ozgolet, Muhammed;
Cankurt, Hasan;
Dertli, Enes

Publication type:

Article

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.

Published in:

Foods, 2023, v. 12, n. 16, p. 3112, doi. 10.3390/foods12163112

By:

Nouska, Chrysanthi;
Hatzikamari, Magdalini;
Matsakidou, Anthia;
Biliaderis, Costas G.;
Lazaridou, Athina

Publication type:

Article

β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads.

Published in:

Foods, 2021, v. 10, n. 3, p. 547, doi. 10.3390/foods10030547

By:

Bockwoldt, Julia A.;
Fellermeier, Johanna;
Steffens, Emma;
Vogel, Rudi F.;
Ehrmann, Matthias A.;
Masci, Stefania

Publication type:

Article

DETERMINING THE EFFICIENCY OF SPONTANEOUS SOURDOUGH FOR STABILIZING THE QUALITY OF BREAD PRODUCTS IN BAKERIES AND CATERING ENTERPRISES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2019, v. 100, n. 11, p. 22, doi. 10.15587/1729-4061.2019.174289

By:

Lebedenko, T.;
Kozhevnikova, V.;
Kotuzaki, O.;
Novichkova, T.

Publication type:

Article

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.

Published in:

Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045

By:

Viiard, E.;
Mihhalevski, A.;
Rühka, T.;
Paalme, T.;
Sarand, I.

Publication type:

Article

RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 5, p. 1, doi. 10.55251/jmbfs.5643

By:

Alkay, Zuhal;
Alkay, Remziye;
Dertli, Enes;
Kökten, Kağan;
Durak, M. Zeki

Publication type:

Article

IDENTIFICATION OF YEAST ISOLATED FROM LABORATORY SOURDOUGHS PREPARED WITH GRAPE, APPLE, AND YOGURT.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 7, n. 4, p. 399, doi. 10.15414/jmbfs.2018.7.4.399-403

By:

Gordún, Elena;
Puig, Anna;
Piñol, Lola;
Carbó, Rosa

Publication type:

Article

Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 9, p. 1772, doi. 10.1002/jsfa.6490

By:

Corbo, Maria Rosaria;
Bevilacqua, Antonio;
Campaniello, Daniela;
Speranza, Barbara;
Sinigaglia, Milena

Publication type:

Article

Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread.

Published in:

Agronomy Research, 2019, v. 17, n. (S2), p. 1435, doi. 10.15159/AR.19.138

By:

Savkina, O.;
Kuznetsova, L.;
Parakhina, O.;
Lokachuk, M.;
Pavlovskaya, E.

Publication type:

Article

The Impact of Flacourtia inermis Roxb (Tomi-Tomi) Sourdough Prepared Using Different Drying Techniques on the Physicochemical Attributes and Characteristics of Sourdough Bread.

Published in:

Trends in Sciences, 2025, v. 22, n. 3, p. 1, doi. 10.48048/tis.2025.8745

By:

Kemhay, Nasira;
Yanti, Rini;
Suroto, Dian Anggraini;
Purwandari, Fiametta Ayu

Publication type:

Article

Reflection: Making kin with sourdough during a pandemic.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2021, v. 29, n. 1, p. 87, doi. 10.1080/07409710.2021.1860336

By:

Siragusa, Laura

Publication type:

Article

Overview of Sourdough Technology: from Production to Marketing.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 242, doi. 10.1007/s11947-017-1968-2

By:

Siepmann, Francieli B.;
Ripari, Valery;
Waszczynskyj, Nina;
Spier, Michele R.

Publication type:

Article

Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.

Published in:

Microorganisms, 2024, v. 12, n. 9, p. 1872, doi. 10.3390/microorganisms12091872

By:

Lutter, Liis;
Kuzina, Aljona;
Andreson, Helena

Publication type:

Article

Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.

Published in:

PeerJ, 2023, p. 1, doi. 10.7717/peerj.16163

By:

McKenney, Erin A.;
Nichols, Lauren M.;
Alvarado, Samuel;
Hardy, Shannon;
Kemp, Kristen;
Polmanteer, Rachael;
Shoemaker, April;
Dunn, Robert R.

Publication type:

Article

Wickerhamomyces anomalus in the sourdough microbial ecosystem.

Published in:

Antonie van Leeuwenhoek, 2011, v. 99, n. 1, p. 63, doi. 10.1007/s10482-010-9517-2

By:

Daniel, Heide-Marie;
Moons, Marie-Chantal;
Huret, Stéphanie;
Vrancken, Gino;
Vuyst, Luc

Publication type:

Article

Use of sourdough fermentation to reducing FODMAPs in breads.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1183, doi. 10.1007/s00217-019-03239-7

By:

Menezes, L. A. A.;
Molognoni, L.;
de Sá Ploêncio, L. A.;
Costa, F. B. M.;
Daguer, H.;
Dea Lindner, J. De

Publication type:

Article

Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria.

Published in:

European Food Research & Technology, 2018, v. 244, n. 11, p. 2027, doi. 10.1007/s00217-018-3114-4

By:

Ripari, Valery;
Tomassetti, Matteo;
Cecchi, Teresa;
Enrico, Berardi

Publication type:

Article

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.

Published in:

European Food Research & Technology, 2018, v. 244, n. 6, p. 1037, doi. 10.1007/s00217-017-3020-1

By:

Bender, Denisse;
Fraberger, Vera;
Szepasvári, Palma;
D’Amico, Stefano;
Tömösközi, S.;
Cavazzi, G.;
Jäger, H.;
Domig, Konrad J.;
Schoenlechner, Regine

Publication type:

Article

Chestnut flour sourdough for gluten-free bread making.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1795, doi. 10.1007/s00217-016-2679-z

By:

Aguilar, Núria;
Albanell, Elena;
Miñarro, Begoña;
Capellas, Marta

Publication type:

Article

Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1081, doi. 10.1007/s00217-015-2429-7

By:

Cevoli, Chiara;
Gianotti, Andrea;
Troncoso, Rodrigo;
Fabbri, Angelo

Publication type:

Article

Degradation of gluten in rye sourdough products by means of a proline-specific peptidase.

Published in:

European Food Research & Technology, 2015, v. 240, n. 3, p. 517, doi. 10.1007/s00217-014-2350-5

By:

Walter, Theresa;
Wieser, Herbert;
Koehler, Peter

Publication type:

Article

Effect of controlled extracellular oxidation-reduction potential on microbial metabolism and proteolysis in buckwheat sourdough.

Published in:

European Food Research & Technology, 2014, v. 238, n. 3, p. 425, doi. 10.1007/s00217-013-2120-9

By:

Capuani, Alessandro;
Werner, Simone;
Behr, Jürgen;
Vogel, Rudi

Publication type:

Article

Exploitation of buckwheat sourdough for the production of wheat bread.

Published in:

European Food Research & Technology, 2012, v. 235, n. 4, p. 659, doi. 10.1007/s00217-012-1790-z

By:

Moroni, Alice;
Zannini, Emanuele;
Sensidoni, Gloria;
Arendt, Elke

Publication type:

Article

Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation.

Published in:

European Food Research & Technology, 2012, v. 234, n. 5, p. 769, doi. 10.1007/s00217-012-1691-1

By:

Banu, Iuliana;
Aprodu, Iuliana

Publication type:

Article

Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly.

Published in:

European Food Research & Technology, 2010, v. 231, n. 6, p. 883, doi. 10.1007/s00217-010-1345-0

By:

Paramithiotis, Spiros;
Tsiasiotou, Stefania;
Drosinos, Eleftherios H.

Publication type:

Article

Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 431, doi. 10.1007/s00217-010-1300-0

By:

Fadda, Costantino;
Angioloni, Alessandro;
Piga, Antonio;
Collar, Concha

Publication type:

Article

Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality.

Published in:

European Food Research & Technology, 2010, v. 230, n. 6, p. 849, doi. 10.1007/s00217-010-1236-4

By:

Hüttner, Edith K.;
Dal Bello, Fabio;
Arendt, Elke K.

Publication type:

Article

Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 7, doi. 10.3390/fermentation10010007

By:

Hernández-Figueroa, Ricardo H.;
Mani-López, Emma;
Palou, Enrique;
López-Malo, Aurelio

Publication type:

Article

Probiotics in the Sourdough Bread Fermentation: Current Status.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 90, doi. 10.3390/fermentation9020090

By:

Akamine, Ingrid Teixeira;
Mansoldo, Felipe R. P.;
Vermelho, Alane Beatriz

Publication type:

Article

Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.

Published in:

Fermentation (Basel), 2022, v. 8, n. 3, p. 32, doi. 10.3390/fermentation8010032

By:

Olojede, Ayoyinka O.;
Sanni, Abiodun I.;
Banwo, Kolawole;
Michael, Towobola

Publication type:

Article

Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.

Published in:

Fermentation (Basel), 2022, v. 8, n. 1, p. 32, doi. 10.3390/fermentation8010032

By:

Olojede, Ayoyinka O.;
Sanni, Abiodun I.;
Banwo, Kolawole;
Michael, Towobola

Publication type:

Article

Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040246

By:

Graça, Carla;
Lima, Ana;
Raymundo, Anabela;
Sousa, Isabel

Publication type:

Article

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030115

By:

Franco, Wendy;
Evert, Katherine;
Nieuwenhove, Carina Van

Publication type:

Article

Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread.

Published in:

Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020096

By:

Vriesekoop, Frank;
Haynes, Annie;
van der Heijden, Niels;
Hao Liang;
Paximada, Paraskevi;
Zuidberg, Antien

Publication type:

Article

Innovations in Sourdough Bread Making.

Published in:

Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010029

By:

Plessas, Stavros

Publication type:

Article

不同类型乳酸菌对全麦酸面团发酵特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 247, doi. 10.16429/j.l009-7848.2022.11.026

By:

张维清;
王博;
刘艳香;
李晓宁;
田晓红;
汪丽萍

Publication type:

Article

Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco.

Published in:

International Journal of Food Studies, 2023, p. 71, doi. 10.7455/ijfs/12.1.2023.a5

By:

MOUJABBIR, SARA;
ABOUKHALAF, ABDELGHANI;
KALILI, ADIL;
NACIRI, KAOUTAR;
SAHEL, KHADIJA;
ROCHA, JOÃO MIGUEL;
BELAHSEN, REKIA

Publication type:

Article

Scientific Opinion on the substantiation of a health claim related to high fibre sourdough rye bread and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006.

Published in:: EFSA Journal, 2014, v. 12, n. 10, p. n/a, doi. 10.2903/j.efsa.2014.3837
Publication type:: Article

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.873432

By:

Ameur, Hana;
Cantatore, Vincenzo;
Filannino, Pasquale;
Cavoski, Ivana;
Nikoloudaki, Olga;
Gobbetti, Marco;
Di Cagno, Raffaella

Publication type:

Article

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.674413

By:

Pontonio, Erica;
Arora, Kashika;
Dingeo, Cinzia;
Carafa, Ilaria;
Celano, Giuseppe;
Scarpino, Valentina;
Genot, Bernard;
Gobbetti, Marco;
Di Cagno, Raffaella

Publication type:

Article

The Technological Evaluation of Sourdoughs Prepared in Different Conditions.

Published in:

Management of Sustainable Development, 2015, v. 7, n. 1, p. 33, doi. 10.1515/msd-2015-0019

By:

Ognean, Claudia Felicia

Publication type:

Article

Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread.

Published in:

Czech Journal of Food Sciences, 2021, v. 39, n. 2, p. 65, doi. 10.17221/204/2020-CJFS

By:

SLUKOVÁ, MARCELA;
JURKANINOVÁ, LUCIE;
GILLAROVÁ, SIMONA;
HORÁČKOVÁ, ŠÁRKA;
SKŘIVAN, PAVEL

Publication type:

Article

Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey.

Published in:

Journal of Food & Nutrition Research, 2022, v. 61, n. 4, p. 339

By:

PASTOR, KRISTIAN;
ZORLU, GÜLCE;
OSMAN, SERTAÇ;
SEVDIK, YELIZ ÖZTÜRK;
KOJIĆ, JOVANA;
NASTIĆ, NATAŠA;
SENYUVA, HAMIDE

Publication type:

Article

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees.

Published in:

Molecules, 2022, v. 27, n. 11, p. 3588, doi. 10.3390/molecules27113588

By:

Martín-Garcia, Alba;
Comas-Basté, Oriol;
Riu-Aumatell, Montserrat;
Latorre-Moratalla, Mariluz;
López-Tamames, Elvira

Publication type:

Article

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity.

Published in:

Molecules, 2021, v. 26, n. 18, p. 5658, doi. 10.3390/molecules26185658

By:

Chen, Hung-Yueh;
Hsieh, Chang-Wei;
Chen, Pin-Cheng;
Lin, Shin-Pin;
Lin, Ya-Fen;
Cheng, Kuan-Chen

Publication type:

Article

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough.

Published in:

Molecules, 2021, v. 26, n. 14, p. 4193, doi. 10.3390/molecules26144193

By:

Pejcz, Ewa;
Lachowicz-Wiśniewska, Sabina;
Nowicka, Paulina;
Wojciechowicz-Budzisz, Agata;
Spychaj, Radosław;
Gil, Zygmunt

Publication type:

Article

Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters.

Published in:

Phycology, 2025, v. 5, n. 1, p. 7, doi. 10.3390/phycology5010007

By:

EL Boujamaai, Mounir;
Brahimi, Imane;
Benyamane, Meryem;
Belasla, Nouhaila;
Rocha, João Miguel;
Errachidi, Faouzi;
Zinedine, Abdellah

Publication type:

Article

老面馒头风味物质和营养特性研究进展.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 4, p. 134, doi. 10.16433/j.1673-2383.202403220001

By:

马森;
王晓;
钱晓洁;
孙冰华;
李力

Publication type:

Article