Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
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DOI: 10.1016/j.foodres.2017.12.055
Abstract: Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic properties. In the present study, a β-conglycinin concentrate (βCC) obtained by a pH fractionation of soy flour was tested as structuring agent in… read more here.
Keywords: gluten free; conglycinin concentrate; yeast leavened; free yeast ... See more keywords
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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DOI: 10.3390/foods10030635
Abstract: In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T =… read more here.
Keywords: sourdough wheat; wheat; yeast leavened; wheat bread ... See more keywords
Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects
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DOI: 10.3390/foods11213416
Abstract: This study aimed to investigate the effect of the incorporation of 0–25% pitaya (Hylocereus undatus) fermented by Pediococcus pentosaceus on physicochemical and bioactive properties of yeast-leavened wheat-mung bean bread. The results revealed that β-glucosidase activity… read more here.
Keywords: pitaya hylocereus; pediococcus pentosaceus; yeast leavened; health benefits ... See more keywords