1,169 dokumen ditemukan
(Menampilkan 1-20 | Halaman 1 dari 59)
Urutkan
#
Judul
Penulis
Tahun
Akses
Repositori Institusi
Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts
Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made...
Repositori Institusi
Effect of Drying Method on the Production of Dehydrated Sourdough Starter from Fermented Papaya (Carica papaya L)
Yeast is a leavening agent used in bread-making that contains microorganisms of the Saccharomyces cerevisiae species. The use of yeast in bread-making is known for its practicality and ease, but yeast intolerance often occurs. As an alternative, natu...
Jurnal Institusi
Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts
Jurnal Ilmiah Pertanian; Vol. 20 No. 1 (2023): Jurnal Ilmiah Pertanian ; 51-60
Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made...
Jurnal Institusi
Effect of Drying Method on the Production of Dehydrated Sourdough Starter from Fermented Papaya (Carica papaya L)
Journal of Traditional and Indigenous Food ; Vol. 1 No. 1 (2023): Journal of Traditional and Indigenous Food; 6-12
Yeast is a leavening agent used in bread-making that contains microorganisms of the Saccharomyces cerevisiae species. The use of yeast in bread-making is known for its practicality and ease, but yeast intolerance often occurs. As an alternative, natu...
PubMed
Sourdough Bread Quality: Facts and Factors
Foods
The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat...
PubMed
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research
PeerJ
The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both...
PubMed
Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand
Curr Res Food Sci
This study characterised a commercial New Zealand gluten free (GF) rice sourdough and its starter culture composition. Acidity of the mother sourdough, dough before proofing and dough after proofing was determined during the production of rice sourdo...
PubMed
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production
Microorganisms
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough f...
PubMed
A new approach to snack production: sourdough corn flakes with low glycemic index
J Food Sci Technol
In this study, sourdough powder was used as a natural additive to enhance functional properties and reduce glycemic index of corn flakes. Lactobacillus fermentum, Lactococcus lactis, previously isolated from sourdough samples, and Saccharomyces cerev...
PubMed
Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage
Foods
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technolog...
PubMed
Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential
Foods
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared...
PubMed
A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis
Nutrients
Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about th...
PubMed
Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes
mSystems
While research on the sourdough microbiome has primarily focused on lactic acid bacteria (LAB) and yeast, recent studies have found that acetic acid bacteria (AAB) are also common members. However, the ecology, genomic diversity, and functional contr...
PubMed
Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats
BMC Nutr
BACKGROUND: The current research targeted to study the impact of nutritional intervention by two sourdough breads in improvement of cognitive dysfunction in diabetic rats. METHODS: Type-2 diabetes was induced in rats by Streptozotocin-Nicotinamide (S...
PubMed
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
Foods
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 lactic...
PubMed
Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity
Foods
This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread. The composition analysis, antioxidant capacity, and storage stability of the black...
PubMed
Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
Foods
Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prep...
PubMed
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
Foods
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 properties, ultrastructure...
PubMed
Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters
Microbiol Spectr
Multiple factors explain the proper development of sourdough starters. Although the role of raw ingredients and geography, among other things, have been widely studied recently, the possible effect of air quality and water chlorination on the overall...
PubMed
Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation
Microorganisms
Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. ...