The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain.
Sign Up to like & getrecommendations! Published in 2023 at "International journal of food sciences and nutrition"
DOI: 10.1080/09637486.2023.2213858
Abstract: The popularity of sourdough bread has increased, however, traditional methods and ingredients may not always be used. This study compared the Australian bread category (October 2019 and 2021), examining nutrition and health issues with a… read more here.
Keywords: sourdough; whole grain; bread category; nutrition ... See more keywords
Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review.
Sign Up to like & getrecommendations! Published in 2019 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12459
Abstract: The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors… read more here.
Keywords: genetic diversity; lactobacillus sanfranciscensis; prevalence genetic; sanfranciscensis ... See more keywords
Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation
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DOI: 10.3390/antiox13070844
Abstract: This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary… read more here.
Keywords: traditional african; content; african sourdough; sourdough ... See more keywords
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12030605
Abstract: This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread.… read more here.
Keywords: sourdough; quality; bean vigna; aroma ... See more keywords
Development of Organic Sourdough Bread with Paste from Germinated Seeds
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14183263
Abstract: This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating… read more here.
Keywords: germinated seeds; bread; sourdough bread; development organic ... See more keywords
Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of microbiology and biotechnology"
DOI: 10.4014/jmb.1607.07033
Abstract: Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to… read more here.
Keywords: rice; jeung; traditional korean; jeung pyun ... See more keywords