Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
Sign Up to like & getrecommendations! Published in 2017 at "Food Chemistry"
DOI: 10.1016/j.foodchem.2017.01.130
Abstract: Highlights • Fe availability in three commercial bread baking process was compared.• The sourdough bread baking process fully degraded phytic acid, a main Fe chelator.• More Fe was released by simulated digestion from sourdough bread.•… read more here.
Keywords: iron bioavailability; sourdough bread; bioavailability different; bread ... See more keywords
A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132942
Abstract: Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) have been the most extensively studied advanced glycation end-products (AGEs) in foods. Their formation mechanism, especially the latter, has not been clearly delineated in fermented food. In this work, the… read more here.
Keywords: carboxyethyl lysine; formation; bread; sourdough bread ... See more keywords
Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109159
Abstract: Sourdough bread is known to have a characteristic sour taste. To guarantee consumer acceptability, sour taste should be monitored to assure constant bread quality. However, little is known about bread sour taste perception, especially how… read more here.
Keywords: taste; sour taste; taste perception; sourdough bread ... See more keywords
Sourdough bread: A contemporary cereal fermented product
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13883
Abstract: Nutraceutical products have gained prominence nowadays owing to their plethora of suggested positive health attributes. Several types of foods have likewise been indicated to provide a wide variety of functional health properties. Especially, functional foods… read more here.
Keywords: health; review; bread contemporary; fermentation ... See more keywords
Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2019.02113
Abstract: In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis,… read more here.
Keywords: quality; yeast lactobacilli; sourdough bread; cultures yeast ... See more keywords
Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.873432
Abstract: Our study proposed date seeds flour (DSF) as an innovative ingredient for sourdough bread production through sustainable bio-recycling. We isolated autochthonous lactic acid bacteria and yeasts from DSF and DSF-derived doughs to build up a… read more here.
Keywords: sourdough bread; date seeds; bio recycling; seeds flour ... See more keywords
Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10030514
Abstract: This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat… read more here.
Keywords: fermentation; sourdough bread; textural sensory; type ... See more keywords
Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142071
Abstract: Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of… read more here.
Keywords: water asian; asian pears; sourdough bread; fermented water ... See more keywords
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233927
Abstract: The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological… read more here.
Keywords: fermented sourdough; sourdough bread; spelt khorasan; emmer spelt ... See more keywords
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9020204
Abstract: Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of… read more here.
Keywords: flaxseed cake; sourdough bread; cake tool; tool improvement ... See more keywords