Works matching Sourdough

Results: 1198

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

COMBINED APPROACH FOR THE INVESTIGATION OF DOMINANT FERMENTING MICROBIOTA IN TWO TRADITIONAL SOURDOUGHS PRODUCED IN SICILY.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 5

By:

Gaglio, Raimondo;
Alfonzo, Antonio;
Francesca, Nicola

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

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 5, p. 1289, doi. 10.1111/jam.13104

By:

Ruiz Rodríguez, L.;
Vera Pingitore, E.;
Rollan, G.;
Cocconcelli, P. S.;
Fontana, C.;
Saavedra, L.;
Vignolo, G.;
Hebert, E. M.

Publication type:

Article

Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli.

Published in:

Journal of Applied Microbiology, 2005, v. 99, n. 6, p. 1495, doi. 10.1111/j.1365-2672.2005.02730.x

By:

Rollán, G.;
De Angelis, M.;
Gobbetti, M.;
de Valdez, G. F.

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

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

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

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

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

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

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

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

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

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.

Published in:

Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125

By:

Schoenlechner, Regine;
Bender, Denisse;
D'Amico, Stefano;
Kinner, Mathias;
Tömösközi, Sandor;
Yamsaengsung, Ram

Publication type:

Article

Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity.

Published in:

Foods, 2023, v. 12, n. 7, p. 1389, doi. 10.3390/foods12071389

By:

Lai, Syue-Fong;
Chen, Yi-Wen;
Lee, Shin-Mei;
Huang, Hsin-Yu;
Huang, Yu-Hsin;
Lu, Ying-Chen;
Chen, Chih-Wei

Publication type:

Article

Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.

Published in:

Foods, 2023, v. 12, n. 3, p. 605, doi. 10.3390/foods12030605

By:

Huang, Chengye;
Huang, Jing;
Zhang, Binle;
Omedi, Jacob Ojobi;
Chen, Cheng;
Zhou, Liyuan;
Liang, Li;
Zou, Qibo;
Zheng, Jianxian;
Zeng, Yongqing;
Huang, Weining

Publication type:

Article

Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread.

Published in:

Foods, 2023, v. 12, n. 1, p. 155, doi. 10.3390/foods12010155

By:

Reidzane, Sanita;
Gramatina, Ilze;
Galoburda, Ruta;
Komasilovs, Vitalijs;
Zacepins, Aleksejs;
Bljahhina, Anastassia;
Kince, Tatjana;
Traksmaa, Anna;
Klava, Dace

Publication type:

Article