Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

Whole Wheat Sourdough Bread with Bifidobacteria 2 3 Application of Bifidobacteria as Starter Culture in Whole 4 Wheat Sourdough Breadmaking

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.

OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making.

This study aimed at investigating the antifungal activity of sourdough fermented (Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheat germ (SFWG). Preliminarily, methanol and water/salt-soluble extracts from SFWG were assayed by agar diffusion towards Penicillium roqueforti DPPMAF1. As shown by hyphal radial growth rate, the water/salt-soluble extract showed the inhibition of vario...

تاثیر تخمیر کنترل شده خمیرترش حاوی لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس برویس بر میزان اسید فیتیک خمیر و نان تولیدی

Background and purpose: Phytic acid plays a major role in reducing the bioavailability of minerals in food. The aim of this study was to evaluate the effect of controlled sourdough fermentation on reduction of phytate content in dough and bread produced by whole wheat flour containing Lactobacillus plantarum and Lactobacillus brevis. Materials and methods: This experimental study was carried...