Works matching Sourdough
Results: 1134
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.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 99, doi. 10.1515/pjfns-2015-0041
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- Article
EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2023, v. 48, n. 4, p. 750, doi. 10.15237/gida.GD23062
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Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.
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- PeerJ, 2023, p. 1, doi. 10.7717/peerj.16163
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Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.
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- Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045
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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.
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- Foods, 2024, v. 13, n. 12, p. 1801, doi. 10.3390/foods13121801
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Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.
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- Foods, 2023, v. 12, n. 16, p. 3112, doi. 10.3390/foods12163112
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DETERMINING THE EFFICIENCY OF SPONTANEOUS SOURDOUGH FOR STABILIZING THE QUALITY OF BREAD PRODUCTS IN BAKERIES AND CATERING ENTERPRISES.
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- Eastern-European Journal of Enterprise Technologies, 2019, v. 100, n. 11, p. 22, doi. 10.15587/1729-4061.2019.174289
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Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread.
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- Agronomy Research, 2019, v. 17, n. (S2), p. 1435, doi. 10.15159/AR.19.138
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- Article
Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.
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- Microorganisms, 2024, v. 12, n. 9, p. 1872, doi. 10.3390/microorganisms12091872
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RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 5, p. 1, doi. 10.55251/jmbfs.5643
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Overview of Sourdough Technology: from Production to Marketing.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 242, doi. 10.1007/s11947-017-1968-2
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Some Sociological, Gastronomic and Microbiological Characteristics of Turkish Sourdough Breads.
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- Pakistan Journal of Life & Social Sciences, 2025, v. 23, n. 1, p. 214, doi. 10.57239/PJLSS-2025-23.1.0019
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β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads.
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- Foods, 2021, v. 10, n. 3, p. 547, doi. 10.3390/foods10030547
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IDENTIFICATION OF YEAST ISOLATED FROM LABORATORY SOURDOUGHS PREPARED WITH GRAPE, APPLE, AND YOGURT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 7, n. 4, p. 399, doi. 10.15414/jmbfs.2018.7.4.399-403
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Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 9, p. 1772, doi. 10.1002/jsfa.6490
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Reflection: Making kin with sourdough during a pandemic.
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- Food & Foodways: History & Culture of Human Nourishment, 2021, v. 29, n. 1, p. 87, doi. 10.1080/07409710.2021.1860336
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Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread.
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- European Food Research & Technology, 2024, v. 250, n. 10, p. 2515, doi. 10.1007/s00217-024-04554-4
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Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 581, doi. 10.1007/s00217-023-04409-4
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PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS.
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- Food Science & Technology (2073-8684), 2024, v. 18, n. 1, p. 15, doi. 10.15673/fst.v18i1.2848
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Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread.
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- Frontiers in Microbiology, 2019, p. 1, doi. 10.3389/fmicb.2019.02113
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Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects.
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- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01972
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COMBINED APPROACH FOR THE INVESTIGATION OF DOMINANT FERMENTING MICROBIOTA IN TWO TRADITIONAL SOURDOUGHS PRODUCED IN SICILY.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 5
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AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 1, p. 43
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- Article
국산 빵용 밀 품종의 사워도우빵 특성 평가.
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- Korean Journal of Breeding Science, 2020, v. 52, n. 4, p. 408, doi. 10.9787/KJBS.2020.52.4.408
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Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.
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- Food Science & Technology International, 2015, v. 21, n. 6, p. 428, doi. 10.1177/1082013214543033
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Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins.
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- Starch / Staerke, 2013, v. 65, n. 11/12, p. 969, doi. 10.1002/star.201200262
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Improvement of fonio dough properties through starch modification by sourdough fermentation.
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- Starch / Staerke, 2013, v. 65, n. 9/10, p. 730, doi. 10.1002/star.201200248
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Gluten free sourdough production by using millet, quinoa and amaranth flours and Lactobacillus fermentum and Lactobacillus plantarum starters.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 154, p. 90, doi. 10.22034/FSCT.21.154.90
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IBRC فروکتوالیگوساکارید و باسیلوس کواگولانس M- اثر خمیرترش آرد گندم کامل حاوي بررسی و کیفیت نان حجیم 10807 بر خواص تکنولوژیکی .
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 125, p. 255, doi. 10.22034/FSCT.19.125.255
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37 تاثیر خمیرترش بر ویژگیهاي میکروبی، شیمیایی و ارگانولپتیکی نان سنگک.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 110, p. 37, doi. 10.29252/fsct.18.01.04
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بررسی تأثیر استفاده از خمیرترش تهیه شده از آرد گندم سخت و نر م بر خصوصیات فیزیکوشیمیایی و حسی نان باگت
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- Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 94, p. 77
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Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco.
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- International Journal of Food Studies, 2023, p. 71, doi. 10.7455/ijfs/12.1.2023.a5
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Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.873432
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Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.674413
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- Article
VOLATILES FORMATION BY SINGLE STRAIN STARTERS OF INDIGENOUSLY ISOLATED LACTIC ACID BACTERIA IN SOURDOUGH.
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- Pakistan Journal of Agricultural Sciences, 2017, v. 54, n. 1, p. 161, doi. 10.21162/PAKJAS/17.5103
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IMPACT OF MIXED LACTIC ACID BACTERIAL (LAB) CULTURE ON FLAVORING PROFILE AND QUALITY ATTRIBUTES OF SPRING WHEAT SOURDOUGH BREAD.
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- Pakistan Journal of Agricultural Sciences, 2016, v. 53, n. 1, p. 225, doi. 10.21162/PAKJAS/16.4599
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Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 283, doi. 10.1002/jib.215
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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
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- Journal of Applied Microbiology, 2016, v. 120, n. 5, p. 1289, doi. 10.1111/jam.13104
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Wickerhamomyces anomalus in the sourdough microbial ecosystem.
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- Antonie van Leeuwenhoek, 2011, v. 99, n. 1, p. 63, doi. 10.1007/s10482-010-9517-2
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Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5.
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- Foods, 2024, v. 13, n. 24, p. 4031, doi. 10.3390/foods13244031
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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.
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- Foods, 2024, v. 13, n. 17, p. 2856, doi. 10.3390/foods13172856
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Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread.
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- Foods, 2024, v. 13, n. 15, p. 2318, doi. 10.3390/foods13152318
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Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.
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- Foods, 2024, v. 13, n. 11, p. 1732, doi. 10.3390/foods13111732
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Leuconostoc citreum : A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods.
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- Foods, 2024, v. 13, n. 1, p. 96, doi. 10.3390/foods13010096
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Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.
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- Foods, 2023, v. 12, n. 23, p. 4367, doi. 10.3390/foods12234367
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Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
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- Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125
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Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity.
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- Foods, 2023, v. 12, n. 7, p. 1389, doi. 10.3390/foods12071389
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Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.
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- Foods, 2023, v. 12, n. 3, p. 605, doi. 10.3390/foods12030605
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Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread.
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- Foods, 2023, v. 12, n. 1, p. 155, doi. 10.3390/foods12010155
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Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread.
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- Foods, 2022, v. 11, n. 24, p. 3985, doi. 10.3390/foods11243985
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