Works about SOURDOUGH bread

Results: 264

Molecular sensory studies of valuable odorants and tastants in sourdough bread crumb.

Published in:

Lebensmittelchemie, 2025, v. 79, p. S2-100, doi. 10.1002/lemi.202552244

By:

Eckrich, Laura;
Hofmann, Thomas F.

Publication type:

Article

Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials.

Published in:

Foods, 2025, v. 14, n. 10, p. 1767, doi. 10.3390/foods14101767

By:

Nedelcheva, Anely;
Zocchi, Dauro Mattia;
Sulaiman, Naji;
Sõukand, Renata;
Pieroni, Andrea;
Pasqualone, Antonella

Publication type:

Article

The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour.

Published in:

Foods, 2025, v. 14, n. 10, p. 1677, doi. 10.3390/foods14101677

By:

Sanmartín, Gemma;
Prieto, Jose A.;
Morard, Miguel;
Estruch, Francisco;
Blasco-García, Josep;
Randez-Gil, Francisca

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

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

SPLINE MODEL OPTIMIZATION OF THE BIOTECHNOLOGICAL PROCESS OF OBTAINING SOURDOUGH FOR BAKERY NEEDS USING FUNCTIONAL COMPONENTS.

Published in:

Journal of Chemistry & Technologies, 2024, v. 32, n. 4, p. 1073, doi. 10.15421/jchemtech.v32i4.308639

By:

Korniienko, Iryna М.;
Gulyaev, Vitalii M.;
Kuznietsova, Olena O.;
Anatskyi, Andrii S.

Publication type:

Article

Fortified Wheat-Rye Bread: Investigating the Impact of Processing Purple Potatoes "Vitelotte" on Physicochemical and Sensory Attributes.

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2023, n. 39, p. 125, doi. 10.15611/nit.2023.39.11

By:

Wilk, Marta;
Bartczak, Marcelina;
Kaim, Urszula

Publication type:

Article

Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.989421

By:

Joon-Gi Kwon;
Sung-Hoon Park;
Jeong-Eun Kwak;
Jae Hyoung Cho;
Gooyoun Kim;
Deukbuhm Lee;
Dong Hyun Kim;
Hyeun Bum Kim;
Ju-Hoon Lee

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

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology.

Published in:

Acta Scientiarum: Technology, 2023, p. 1, doi. 10.4025/actascitechnol.v44i1.57040

By:

Gul, Latife Betul;
Gul, Osman;
Con, Ahmet Hilmi

Publication type:

Article

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology.

Published in:

Acta Scientiarum: Technology, 2022, v. 44, p. 1, doi. 10.4025/actascitechnol.v44i1.57040

By:

Gul, Latife Betul;
Gul, Osman;
Con, Ahmet Hilmi

Publication type:

Article

Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique.

Published in:

Acta Scientiarum: Technology, 2014, v. 36, n. 4, p. 713, doi. 10.4025/actascitechnol.v36i4.19703

By:

Aplevicz, Krischina Singer;
Mazo, Jaciara Zarpellon;
dos Santos Neto, Newton Kramer;
Nalevaiko, Fernanda Siqueira;
Sant'Anna, Ernani Sebastião

Publication type:

Article

Screening sourdough samples for gliadin-degrading activity revealed Lactobacillus casei strains able to individually metabolize the coeliac-disease-related 33-mer peptide.

Published in:

Canadian Journal of Microbiology, 2016, v. 62, n. 5, p. 422, doi. 10.1139/cjm-2015-0796

By:

Alvarez-Sieiro, Patricia;
Redruello, Begoña;
Ladero, Victor;
Martín, Maria Cruz;
Fernández, María;
Alvarez, Miguel A.

Publication type:

Article

Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778.

Published in:

Journal of Applied Microbiology, 2011, v. 111, n. 6, p. 1447, doi. 10.1111/j.1365-2672.2011.05159.x

By:

Dallagnol, A.M.;
Catalán, C.A.N.;
Mercado, M.I.;
Font de Valdez, G.;
Rollán, G.C.

Publication type:

Article

Use of Rice Bran for Preparation of GABA (γ-aminobutyric acid)-rich Sourdough.

Published in:

Food Science & Technology Research, 2019, v. 25, n. 3, p. 399, doi. 10.3136/fstr.25.399

By:

Sook-Young KIM;
Ki Ju KIM;
Hyun-Chae CHUNG;
Gi Dong HAN

Publication type:

Article

Process Parameters and Technological Quality of French Rolls Produced with Dry Sourdough to Reduce Sodium.

Published in:

Cereal Chemistry, 2016, v. 93, n. 2, p. 138, doi. 10.1094/CCHEM-05-15-0095-R

By:

Nogueira, Amanda de Cássia;
Steel, Caroline Joy

Publication type:

Article

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 224, doi. 10.1094/CCHEM-07-14-0149-R

By:

Zhao, Cindy J.;
Kinner, Mathias;
Wismer, Wendy;
Gänzle, Michael G.

Publication type:

Article

Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP-HPLC-ELSD.

Published in:

Cereal Chemistry, 2011, v. 88, n. 4, p. 400, doi. 10.1094/CCHEM-11-10-0157

By:

Rocha, J. M.;
Kalo, P. J.;
Malcata, F. X.

Publication type:

Article

PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS.

Published in:

Food Science & Technology (2073-8684), 2024, v. 18, n. 1, p. 15, doi. 10.15673/fst.v18i1.2848

By:

Holubchyk, D.;
Khablenko, A.;
Dugan, O.;
Danylenko, S.;
Korzhenivska, A.

Publication type:

Article

EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD.

Published in:

Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 32, doi. 10.15673/fst.v16i2.2373

By:

Mykhonik, L.;
Hetman, I.;
Naumenko, O.

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

Gluten free sourdough production by using millet, quinoa and amaranth flours and Lactobacillus fermentum and Lactobacillus plantarum starters.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 154, p. 90, doi. 10.22034/FSCT.21.154.90

By:

Nouri, Roya;
Faraji, Alireza;
Naghipour, Fariba

Publication type:

Article

IBRC فروکتوالیگوساکارید و باسیلوس کواگولانس M- اثر خمیرترش آرد گندم کامل حاوي بررسی و کیفیت نان حجیم 10807 بر خواص تکنولوژیکی .

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 125, p. 255, doi. 10.22034/FSCT.19.125.255

By:

فرجی نژاد، ز;
محترمی، ف.;
پیروزی فرد، م.;
امیری، س;
همیشه کار، ح.;
صمدی کفیل، ح

Publication type:

Article

ر ) Amaranthus hypochondriacus بررسی اثر پپتیدهاي زیست فعال گیاه آمارانت ( ویژگیهاي نان باگت.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 122, p. 101, doi. 10.52547/fsct.19.122.101

By:

نیره کریمی;
فریبا زینالی;
محمود رضازاد بار;
مهدي نیکو;
فروغ محترمی;
مهدي کدیور

Publication type:

Article

Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1417, doi. 10.1111/j.1365-2621.2010.02282.x

By:

Komlenić, Daliborka Koceva;
Ugarčić-Hardi, Žaneta;
Jukić, Marko;
Planinić, Mirela;
Bucić-Kojić, Ana;
Strelec, Ivica

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

Effects of Fermentation Temperature and Time on Chickpea-Initiated Sourdough Production.

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2024, v. 38, n. 1, p. 82, doi. 10.15316/SJAFS.2024.008

By:

Şahin, Nazlı;
Durmaz, Raziye;
Koyuncu, Mehmet;
Sayaslan, Abdulvahit

Publication type:

Article

Sourdough use in Bread Production: Review.

Published in:

Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 2, p. 81, doi. 10.35516/jjas.v18i2.173

By:

Amr, Ayed S.;
Alkhamaiseh, Ashraf M.

Publication type:

Article

Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR.

Published in:

Interdisciplinary Sciences: Computational Life Sciences, 2017, v. 9, n. 2, p. 247, doi. 10.1007/s12539-016-0206-3

By:

Wang, Jinshui;
Yue, Yuanyuan;
Liu, Tiantian;
Zhang, Bin;
Wang, Zhenlei;
Zhang, Changfu

Publication type:

Article

AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 1, p. 43

By:

Kopeć, Aneta;
Borczak, Barbara;
Pysz, Mirosław;
Sikora, Elżbieta;
Sikora, Marek;
Curic, Duska;
Novotni, Dubravka

Publication type:

Article

국산 빵용 밀 품종의 사워도우빵 특성 평가.

Published in:

Korean Journal of Breeding Science, 2020, v. 52, n. 4, p. 408, doi. 10.9787/KJBS.2020.52.4.408

By:

박진희;
강천식;
김경민;
양진우;
손재한;
최창현;
정한용;
손지영;
박태일;
김경훈

Publication type:

Article

Differentiation of sourdough yeast species by a novel species-specific PCR assay.

Published in:

World Journal of Microbiology & Biotechnology, 2010, v. 26, n. 6, p. 1087, doi. 10.1007/s11274-009-0274-1

By:

Chien-Hsun Huang;
Fwu-Ling Lee

Publication type:

Article

Glycemic responses to whole grain sourdough bread versus refined white bread in patients with gestational diabetes.

Published in:

Wiener Klinische Wochenschrift, 2023, v. 135, n. 13/14, p. 349, doi. 10.1007/s00508-023-02200-9

By:

Özer, Yunus Emre;
Cengiz, Hasret;
Demirci, Taner;
Kızılgül, Muhammed;
Varim, Ceyhun;
Tamer, Ali

Publication type:

Article

Sourdough citizen science.

Published in:

Science Scope, 2020, v. 43, n. 5, p. 12

By:

NUGENT, JILL

Publication type:

Article

Effect of dry sourdough addition in wheat flour on dynamic rheological properties and bread quality.

Published in:

Journal of Agroalimentary Processes & Technologies, 2021, v. 27, n. 1, p. 9

By:

Voinea, Andreea;
Codină, Georgiana Gabriela

Publication type:

Article

Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread.

Published in:

Foods, 2025, v. 14, n. 7, p. 1253, doi. 10.3390/foods14071253

By:

Mou, Tianyu;
Xu, Ruixia;
Li, Qin;
Li, Jianlong;
Liu, Shuliang;
Ao, Xiaolin;
Chen, Shujuan;
Liu, Aiping

Publication type:

Article

Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.

Published in:

Foods, 2025, v. 14, n. 6, p. 979, doi. 10.3390/foods14060979

By:

Murniece, Ruta;
Reidzane, Sanita;
Radenkovs, Vitalijs;
Straumite, Evita;
Keke, Anete;
Kobrin, Eeva-Gerda;
Klava, Dace

Publication type:

Article

Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5.

Published in:

Foods, 2024, v. 13, n. 24, p. 4031, doi. 10.3390/foods13244031

By:

Mantzourani, Ioanna;
Daoutidou, Maria;
Terpou, Antonia;
Plessas, Stavros

Publication type:

Article

In Vitro Human Gastrointestinal Digestibility and Colonic Fermentation of Wheat Sourdough and Yeast Breads.

Published in:

Foods, 2024, v. 13, n. 18, p. 3014, doi. 10.3390/foods13183014

By:

Martinez Tuppia, Ccori;
Rezaei, Mohammad N.;
Machuron, François;
Duysburgh, Cindy;
Ghyselinck, Jonas;
Marzorati, Massimo;
Koper, Jonna E. B.;
Monnet, Céline;
Bosco, Nabil

Publication type:

Article

Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses.

Published in:

Foods, 2024, v. 13, n. 18, p. 2878, doi. 10.3390/foods13182878

By:

Takemura, Miriam Regina Canesin;
da Graça, Juliana Silva;
Furtado, Marianna Miranda;
Marques, Marcella Camargo;
Sant'Ana, Anderson S.;
Maróstica Junior, Mário Roberto;
Mariutti, Lilian Regina Barros;
Geloneze, Bruno;
Cazarin, Cinthia Baú Betim

Publication type:

Article

The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model.

Published in:

Foods, 2024, v. 13, n. 17, p. 2856, doi. 10.3390/foods13172856

By:

Huang, Chengye;
Zhang, Binle;
Huang, Jing;
Liu, Youyi;
Chen, Cheng;
Omedi, Jacob Ojobi;
Liang, Li;
Zhou, Zhongkai;
Huang, Weining;
Li, Ning

Publication type:

Article

Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread.

Published in:

Foods, 2024, v. 13, n. 15, p. 2318, doi. 10.3390/foods13152318

By:

Hernández-Figueroa, Ricardo H.;
Mani-López, Emma;
Ramírez-Corona, Nelly;
López-Malo, Aurelio

Publication type:

Article

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

Published in:

Foods, 2024, v. 13, n. 14, p. 2300, doi. 10.3390/foods13142300

By:

Keramari, Sevasti;
Nouska, Chrysanthi;
Hatzikamari, Magdalini;
Biliaderis, Costas G.;
Lazaridou, Athina

Publication type:

Article

Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread.

Published in:

Foods, 2024, v. 13, n. 13, p. 2042, doi. 10.3390/foods13132042

By:

Morán, Javier;
Kilasoniya, Alina

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

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

Published in:

Foods, 2024, v. 13, n. 11, p. 1732, doi. 10.3390/foods13111732

By:

Alkay, Zuhal;
Falah, Fereshteh;
Cankurt, Hasan;
Dertli, Enes

Publication type:

Article

Leuconostoc citreum : A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods.

Published in:

Foods, 2024, v. 13, n. 1, p. 96, doi. 10.3390/foods13010096

By:

Roșca, Maria-Florina;
Păucean, Adriana;
Man, Simona Maria;
Chiș, Maria Simona;
Pop, Carmen R.;
Pop, Anamaria;
Fărcaș, Anca C.

Publication type:

Article

Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.

Published in:

Foods, 2023, v. 12, n. 23, p. 4367, doi. 10.3390/foods12234367

By:

Woo, Seung-Hye;
Park, Jiwoon;
Sung, Jung Min;
Choi, Eun-Ji;
Choi, Yun-Sang;
Park, Jong-Dae

Publication type:

Article

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera.

Published in:

Foods, 2023, v. 12, n. 21, p. 3920, doi. 10.3390/foods12213920

By:

Peñalver, Rocío;
Ros, Gaspar;
Nieto, Gema

Publication type:

Article

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production.

Published in:

Foods, 2023, v. 12, n. 20, p. 3743, doi. 10.3390/foods12203743

By:

Viola, Enrico;
Buzzanca, Carla;
Tinebra, Ilenia;
Settanni, Luca;
Farina, Vittorio;
Gaglio, Raimondo;
Di Stefano, Vita

Publication type:

Article