Probiotics in the Sourdough Bread Fermentation: Current Status

Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background.

This study was conducted to improve the quality and theoretical understanding of gluten-free sorghum bread. The addition of 2% hydroxypropyl methylcellulose improved bread based on 105% water, 70% sorghum flour, and 30% potato starch. Nevertheless, a flat top and tendency toward a hole in the crumb remained. Sourdough fermentation of the total sorghum flour eliminated these problems. Size-exclu...

Influence of Raisin Starter Syrup Concentrations on the Properties of Sourdough and Sourdough Bread

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...

Gluten hydrolysis and depolymerization during sourdough fermentation.

Hydrolysis and depolymerization of gluten proteins during sourdough fermentation were determined. Neutral and acidified doughs in which microbial growth and metabolism were inhibited were used as controls to take into account the proteolytic activity of cereal enzymes. Doughs were characterized with respect to cell counts, pH, and amino nitrogen concentrations as well as the quantity and size d...

on the status of mixed methods research in applied linguistics

چکیده ندارد.

Antifungal hydroxy - fatty acids produced during sourdough fermentation : 1 microbial and enzymatic pathways , and antifungal activity in bread