Works matching Sourdough bread

Results: 548

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

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

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

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

The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12831

By:

Terrazas-Avila, Paulina;
Palma-Rodríguez, Heidi M.;
Navarro-Cortez, Ricardo O.;
Hernández-Uribe, Juan P.;
Piloni-Martini, Javier;
Vargas-Torres, Apolonio

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

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

Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices.

Published in:

Foods, 2022, v. 11, n. 20, p. 3226, doi. 10.3390/foods11203226

By:

Kazakos, Stavros;
Mantzourani, Ioanna;
Plessas, Stavros

Publication type:

Article

The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb.

Published in:

Foods, 2022, v. 11, n. 15, p. 2325, doi. 10.3390/foods11152325

By:

Amann, Laura Sophie;
Frank, Oliver;
Dawid, Corinna;
Hofmann, Thomas Frank

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

The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread.

Published in:

Foods, 2020, v. 9, n. 5, p. 656, doi. 10.3390/foods9050656

By:

Diowksz, Anna;
Malik, Alicja;
Jaśniewska, Agnieszka;
Leszczyńska, Joanna

Publication type:

Article

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread.

Published in:

Foods, 2020, v. 9, n. 2, p. 204, doi. 10.3390/foods9020204

By:

Sanmartin, Chiara;
Taglieri, Isabella;
Venturi, Francesca;
Macaluso, Monica;
Zinnai, Angela;
Tavarini, Silvia;
Botto, Asia;
Serra, Andrea;
Conte, Giuseppe;
Flamini, Guido;
Angelini, Luciana G.

Publication type:

Article

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making.

Published in:

Foods, 2020, v. 9, n. 1, p. 77, doi. 10.3390/foods9010077

By:

Plessas, Stavros;
Mantzourani, Ioanna;
Bekatorou, Argyro

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 Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum.

Published in:

Journal of Tekirdag Agricultural Faculty, 2022, v. 19, n. 3, p. 610, doi. 10.33462/jotaf.1038037

By:

ALKAY, Zühal;
ERŞAHİN, Elif;
DURAK, Muhammed Zeki;
SAĞDIÇ, Osman

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

Use of sourdough fermentation to reducing FODMAPs in breads.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1183, doi. 10.1007/s00217-019-03239-7

By:

Menezes, L. A. A.;
Molognoni, L.;
de Sá Ploêncio, L. A.;
Costa, F. B. M.;
Daguer, H.;
Dea Lindner, J. De

Publication type:

Article

Jerusalem artichoke ingredient for the nutritional profile improvement of sourdough bread: techno-functional properties and consumer perception.

Published in:

European Food Research & Technology, 2025, v. 251, n. 3, p. 415, doi. 10.1007/s00217-024-04641-6

By:

Franceschinis, Lorena;
Diez, Susana;
Rocha Parra, Andrés Felipe;
Salvatori, Daniela Marisol

Publication type:

Article

Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model.

Published in:

Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1496022

By:

Koc, Fatma;
Arendt, Elke;
Coffey, Aidan;
Ross, R. Paul;
Stanton, Catherine

Publication type:

Article

WPŁYW PREPARATÓW ENZYMATYCZNYCH NA TRWAŁOŚĆ PIECZYWA MIESZANEGO WYTWORZONEGO NA ZAKWASIE I PRZECHOWYWANEGO W WARUNKACH ZAMRAŻALNICZYCH.

Published in:

Żywność, 2020, v. 27, n. 1, p. 63, doi. 10.15193/zntj/2020/122/322

By:

KWAŚNIEWSKA-KAROLAK, IZABELLA;
MOSTOWSKI, RADOSŁAW

Publication type:

Article

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice.

Published in:

Antioxidants, 2023, v. 12, n. 5, p. 1113, doi. 10.3390/antiox12051113

By:

Plessas, Stavros;
Mantzourani, Ioanna;
Alexopoulos, Athanasios;
Alexandri, Maria;
Kopsahelis, Nikolaos;
Adamopoulou, Vasiliki;
Bekatorou, Argyro

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

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread.

Published in:

Frontiers in Microbiology, 2019, p. 1, doi. 10.3389/fmicb.2019.02113

By:

Xu, Dan;
Zhang, Yao;
Tang, Kaixing;
Hu, Ying;
Xu, Xueming;
Gänzle, Michael G.

Publication type:

Article

Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.

Published in:

Fermentation (Basel), 2022, v. 8, n. 3, p. 32, doi. 10.3390/fermentation8010032

By:

Olojede, Ayoyinka O.;
Sanni, Abiodun I.;
Banwo, Kolawole;
Michael, Towobola

Publication type:

Article

Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.

Published in:

Fermentation (Basel), 2022, v. 8, n. 1, p. 32, doi. 10.3390/fermentation8010032

By:

Olojede, Ayoyinka O.;
Sanni, Abiodun I.;
Banwo, Kolawole;
Michael, Towobola

Publication type:

Article

Innovations in Sourdough Bread Making.

Published in:

Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010029

By:

Plessas, Stavros

Publication type:

Article

Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats.

Published in:

BMC Nutrition, 2024, v. 10, n. 1, p. 1, doi. 10.1186/s40795-024-00861-x

By:

Mohamed, Doha A.;
Fouda, Karem;
Mabrok, Hoda B.;
El-Shamarka, Marwa E.;
Hamed, Ibrahim M.

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

Impact of Functional Supplement Based on Cornelian Cherry (Cornus mas L.) Juice in Sourdough Bread Making: Evaluation of Nutritional and Quality Aspects.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 8, p. 4283, doi. 10.3390/app15084283

By:

Mantzourani, Ioanna;
Daoutidou, Maria;
Plessas, Stavros

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

Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey.

Published in:

Journal of Food & Nutrition Research, 2022, v. 61, n. 4, p. 339

By:

PASTOR, KRISTIAN;
ZORLU, GÜLCE;
OSMAN, SERTAÇ;
SEVDIK, YELIZ ÖZTÜRK;
KOJIĆ, JOVANA;
NASTIĆ, NATAŠA;
SENYUVA, HAMIDE

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

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

Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread.

Published in:

Foods, 2022, v. 11, n. 21, p. 3470, doi. 10.3390/foods11213470

By:

Bianchi, Alessandro;
Taglieri, Isabella;
Zinnai, Angela;
Macaluso, Monica;
Sanmartin, Chiara;
Venturi, Francesca

Publication type:

Article

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.

Published in:

Foods, 2021, v. 10, n. 3, p. 635, doi. 10.3390/foods10030635

By:

Katsi, Pavlina;
Kosma, Ioanna S.;
Michailidou, Sofia;
Argiriou, Anagnostis;
Badeka, Anastasia V.;
Kontominas, Michael G.;
Carcea, Marina;
Sissons, Mike

Publication type:

Article

Probiotics in the Sourdough Bread Fermentation: Current Status.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 90, doi. 10.3390/fermentation9020090

By:

Akamine, Ingrid Teixeira;
Mansoldo, Felipe R. P.;
Vermelho, Alane Beatriz

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

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

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

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

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

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

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

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

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

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

Enhancement of Technological Functionality of White Wheat Bread Using Wheat Germ Sourdough Along with Dehydrated Spinach Puree.

Published in:

Journal of Agricultural Science & Technology, 2021, v. 23, n. 4, p. 839

By:

Ebrahimi, M.;
Sadeghi, A.;
Sarani, A.;
Purabdolah, H.

Publication type:

Article

Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread.

Published in:

Journal of Culinary Science & Technology, 2014, v. 12, n. 4, p. 354, doi. 10.1080/15428052.2014.904837

By:

Aplevicz, Krischina S.;
da Silva, Tiago;
Fritzen-Freire, Carlise B.;
Amboni, Renata D. M. C.;
Barreto, Pedro L. M.;
Sant'Anna, Ernani S.

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