Works matching Sourdough bread
Results: 508
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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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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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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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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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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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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WPŁYW PREPARATÓW ENZYMATYCZNYCH NA TRWAŁOŚĆ PIECZYWA MIESZANEGO WYTWORZONEGO NA ZAKWASIE I PRZECHOWYWANEGO W WARUNKACH ZAMRAŻALNICZYCH.
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- Zywnosc, 2020, v. 27, n. 1, p. 63, doi. 10.15193/zntj/2020/122/322
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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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Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum.
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- Food & Bioprocess Technology, 2024, v. 17, n. 11, p. 3603, doi. 10.1007/s11947-024-03332-0
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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.
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- EFSA Journal, 2014, v. 12, n. 10, p. n/a, doi. 10.2903/j.efsa.2014.3837
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- Article
Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 32, doi. 10.3390/fermentation8010032
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Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.
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- Fermentation (Basel), 2022, v. 8, n. 1, p. 32, doi. 10.3390/fermentation8010032
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Innovations in Sourdough Bread Making.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010029
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Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats.
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- BMC Nutrition, 2024, v. 10, n. 1, p. 1, doi. 10.1186/s40795-024-00861-x
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Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice.
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- Antioxidants, 2023, v. 12, n. 5, p. 1113, doi. 10.3390/antiox12051113
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Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices.
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- Foods, 2022, v. 11, n. 20, p. 3226, doi. 10.3390/foods11203226
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The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb.
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- Foods, 2022, v. 11, n. 15, p. 2325, doi. 10.3390/foods11152325
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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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The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread.
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- Foods, 2020, v. 9, n. 5, p. 656, doi. 10.3390/foods9050656
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Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread.
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- Foods, 2020, v. 9, n. 2, p. 204, doi. 10.3390/foods9020204
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Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making.
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- Foods, 2020, v. 9, n. 1, p. 77, doi. 10.3390/foods9010077
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Effect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum.
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- Journal of Tekirdag Agricultural Faculty, 2022, v. 19, n. 3, p. 610, doi. 10.33462/jotaf.1038037
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Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey.
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- Journal of Food & Nutrition Research, 2022, v. 61, n. 4, p. 339
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Use of sourdough fermentation to reducing FODMAPs in breads.
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- European Food Research & Technology, 2019, v. 245, n. 6, p. 1183, doi. 10.1007/s00217-019-03239-7
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Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model.
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- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1496022
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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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The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate.
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- Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12831
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Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread.
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- Foods, 2022, v. 11, n. 21, p. 3470, doi. 10.3390/foods11213470
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Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread.
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- Foods, 2021, v. 10, n. 3, p. 635, doi. 10.3390/foods10030635
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Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread.
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- Czech Journal of Food Sciences, 2021, v. 39, n. 2, p. 65, doi. 10.17221/204/2020-CJFS
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Probiotics in the Sourdough Bread Fermentation: Current Status.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 90, doi. 10.3390/fermentation9020090
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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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Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels.
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- European Food Research & Technology, 2024, v. 250, n. 10, p. 2593, doi. 10.1007/s00217-024-04560-6
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Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 945, doi. 10.1007/s00217-023-04439-y
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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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- 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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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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In Vitro Human Gastrointestinal Digestibility and Colonic Fermentation of Wheat Sourdough and Yeast Breads.
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- Foods, 2024, v. 13, n. 18, p. 3014, doi. 10.3390/foods13183014
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Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera.
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- Foods, 2023, v. 12, n. 21, p. 3920, doi. 10.3390/foods12213920
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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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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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Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.
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- Foods, 2022, v. 11, n. 23, p. 3927, doi. 10.3390/foods11233927
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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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Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production.
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- Agronomy Research, 2021, v. 19, p. 1260, doi. 10.15159/AR.21.087
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- Article
A study of factors which influence mould spoilage in flat (sourdough) bread.
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- Agronomy Research, 2017, v. 15, n. S2, p. 1348
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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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VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 13, n. 1, p. 1, doi. 10.55251/jmbfs.9744
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- Article
INTERACTION OF SELECTED LACTIC ACID BACTERIA AND YEAST IMPROVES THE QUALITY OF PEARL MILLET SOURDOUGH BREAD.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 10, n. 1, p. 22, doi. 10.15414/jmbfs.2020.10.1.22-27
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- Article
Enhancement of Technological Functionality of White Wheat Bread Using Wheat Germ Sourdough Along with Dehydrated Spinach Puree.
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- Journal of Agricultural Science & Technology, 2021, v. 23, n. 4, p. 839
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