Characteristics of Sourdough Breads Baked Using Korean Bread Wheats
نویسندگان
چکیده
منابع مشابه
An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
BACKGROUND Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. MATERIAL AND METHODS Wholemeal breads were bak...
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Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be ...
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The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...
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ژورنال
عنوان ژورنال: Korean Journal of Breeding Science
سال: 2020
ISSN: 2287-5174
DOI: 10.9787/kjbs.2020.52.4.408