Works matching Sourdough

Results: 1221

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

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

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

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

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

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

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

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

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

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

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

Effects of flour type and incubation temperature of sourdough on the technological and sensory properties of bread.

Published in:

European Food Research & Technology, 2025, v. 251, n. 7, p. 1673, doi. 10.1007/s00217-025-04727-9

By:

Belloli, Karoline Severgnini;
Botelho, Amanda Burghardt;
da Silveira, Eloisa Backes;
dos Santos, Vitória Thais Dalla Vecchia;
de Almeida, Sarah Winck;
Hoffmann, Jéssica Fernanda;
Tupuna-Yerovi, Diego Santiago;
Marcolin, Lucas Cavagnoli;
Ziegler, Valmor

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

Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with Kazachstania humilis and Lactobacillus plantarum.

Published in:

Fermentation (Basel), 2025, v. 11, n. 6, p. 298, doi. 10.3390/fermentation11060298

By:

Wang, Zicheng;
Fu, Ao;
Wang, Xin;
Zhang, Guohua

Publication type:

Article

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.

Published in:

Microorganisms, 2023, v. 11, n. 1, p. 109, doi. 10.3390/microorganisms11010109

By:

Hernández-Parada, Natali;
González-Ríos, Oscar;
Suárez-Quiroz, Mirna Leonor;
Hernández-Estrada, Zorba Josué;
Figueroa-Hernández, Claudia Yuritzi;
Figueroa-Cárdenas, Juan de Dios;
Rayas-Duarte, Patricia;
Figueroa-Espinoza, María Cruz

Publication type:

Article

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria.

Published in:

Microorganisms, 2020, v. 8, n. 12, p. 1895, doi. 10.3390/microorganisms8121895

By:

Fraberger, Vera;
Ammer, Claudia;
Domig, Konrad J.

Publication type:

Article

ФІЗИКО-ХІМІЧНІ ТА МІКРОБІОЛОГІЧНІ ДОСЛІДЖЕННЯ БЕЗДРІЖДЖОВИХ ЗАКВАСОК ДЛЯ ХЛІБОБУЛОЧНИХ ВИРОБІВ ФУНКЦІОНАЛЬНОГО ПРИЗНАЧЕННЯ

Published in:

Problems of Environmental Biotechnology, 2019, n. 2, p. 1

By:

КОРНІЄНКО, І. М.

Publication type:

Article

Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma‐Amino Butyric Acid (GABA) Content, and Sensory Characteristics.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 3, p. 1, doi. 10.1002/fsn3.70047

By:

Sobhanian, Seyed Ali;
Saremnezhad, Solmaz;
Soltani, Mostafa

Publication type:

Article

Effect of Incorporating Oat Flour and Sourdough on the Sensory and Technological Characteristics of Bread.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 1, p. 1, doi. 10.1002/fsn3.4693

By:

Sayadi, Masoome;
Arianfar, Akram;
Mohamadi Sani, Ali;
Sheikholeslami, Zahra

Publication type:

Article

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 6, p. 3910, doi. 10.1002/fsn3.4050

By:

Messina, Valeria;
Cano, Jason;
Silvio, Anthony;
Pattison, Angela L.;
Roberts, Thomas H.

Publication type:

Article

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 12, p. 6683, doi. 10.1002/fsn3.2618

By:

Karimi, Nayereh;
Zeynali, Fariba;
Rezazad Bari, Mahmoud;
Nikoo, Mehdi;
Mohtarami, Forogh;
Kadivar, Mahdi

Publication type:

Article

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 11, p. 6372, doi. 10.1002/fsn3.2609

By:

Gharekhani, Mehdi;
Nami, Yousef;
Aalami, Mehran;
Hejazi, Mohammad Amin

Publication type:

Article

Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum.

Published in:

Scientific Reports, 2025, v. 15, n. 1, p. 1, doi. 10.1038/s41598-025-11872-4

By:

Seyedahmadi, Sedigheh;
Gharekhani, Mehdi;
Tariverdi, Sepideh;
Bakhshabadi, Hamid

Publication type:

Article

Trabzon Ekmeği Ekşi Hamurlarının Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri.

Published in:

Academic Food Journal / Akademik GIDA, 2023, v. 21, n. 2, p. 158, doi. 10.24323/akademik-gida.1350972

By:

Yurttaş, Merve;
Şahin, Nevzat;
Çon, Ahmet Hilmi

Publication type:

Article

Frozen stored barley sourdough: stability and application to wheat bread.

Published in:

Croatian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 173, doi. 10.17508/CJFST.2017.9.2.14

By:

Novotni, Dubravka;
Čukelj, Nikolina;
Šicel, Tanita;
Drakula, Saša;
Špoljarić, Ivna Vrana;
Voučko, Bojana;
Ćurić, Duška

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

Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum.

Published in:

Food & Bioprocess Technology, 2024, v. 17, n. 11, p. 3603, doi. 10.1007/s11947-024-03332-0

By:

Liu, Aiping;
Zhang, Shun;
Li, Qin;
Hu, Kaidi;
Li, Jianlong;
Ao, Xiaolin;
He, Li;
Chen, Shujuan;
Hu, Xinjie;
Liu, Shuliang;
Yang, Yong

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

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread.

Published in:

Food Technology & Biotechnology, 2017, v. 55, n. 4, p. 464, doi. 10.17113/ftb.55.04.17.5344

By:

Novotni, Dubravka;
Špoljarić, Ivna Vrana;
Drakula, Saša;
Čukelj, Nikolina;
Voučko, Bojana;
Ščetar, Mario;
Galić, Kata;
Ćurić, Duška

Publication type:

Article

Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 3, p. 342, doi. 10.17113/ftb.54.03.16.4143

By:

Jonkuvienė, Dovilė;
Vaičiulytė-Funk, Lina;
Šalomskienė, Joana;
Alenčikienė, Gitana;
Mieželienė, Aldona

Publication type:

Article

Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods.

Published in:

Molecules, 2025, v. 30, n. 8, p. 1722, doi. 10.3390/molecules30081722

By:

Bieniek, Angelika;
Buksa, Krzysztof

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

Mycobiome characterization of "Ghimisone", a Sardinian ancient barley sourdough traditionally used in Sardinia for making "Ogliathu" bread.

Published in:

Italian Journal of Mycology, 2022, v. 51, p. 34, doi. 10.6092/issn.2531-7342/14241

By:

Lai, Federico;
Lai, Angelica;
De Bellis, Roberta;
Sisti, Davide;
Potenza, Lucia

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

TECHNOLOGIES FOR SOURDOUGH OBTAINING, FERMENTATION AND APPLICATIONS - A REVIEW.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2023, v. 27, n. 1, p. 131

By:

BOBEA, Sabina-Andreea;
BELC, Nastasia;
CORNEA, Călina Petruța

Publication type:

Article

IMPROVING BREAD AROMA USING SOURDOUGH FERMENTATION.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2021, v. 25, n. 1, p. 59

By:

CUCU, Şerban-Eugen;
POPA, Mona Elena

Publication type:

Article

EFFECT OF DRY SOURDOUGH ADDITION IN WHEAT FLOUR ON DOUGH RHEOLOGICAL PROPERTIES.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2020, v. 24, p. 45

By:

VOINEA, Andreea

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

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

Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking.

Published in:

Journal of Food Measurement & Characterization, 2022, v. 16, n. 5, p. 3998, doi. 10.1007/s11694-022-01493-0

By:

Gül, Latife Betül;
Gül, Osman;
Çon, Ahmet Hilmi

Publication type:

Article

The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1646, doi. 10.1007/s11694-020-00412-5

By:

Çakır, Elif;
Arıcı, Muhammet;
Durak, Muhammed Zeki;
Karasu, Salih

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

Effects of Spray-Dried Sourdough on Flour Characteristics and Rheological Properties of Dough.

Published in:

Czech Journal of Food Sciences, 2013, v. 31, n. 4, p. 361, doi. 10.17221/183/2012-cjfs

By:

TAFTI, ABOLFAZL GOLSHAN;
PEIGHAMBARDOUST, SEYED HADI;
BEHNAM, FLORA;
BAHRAMI, AKBAR;
AGHAGHOLIZADEH, ROYA;
GHAMARI, MAHDIEH;
RAFAT, SEYED ABBAS

Publication type:

Article