Scaling is Like Making Sourdough: Finding Sourdough Starters to Help Your Research Scale
نویسندگان
چکیده
منابع مشابه
Production of wheat bread without preservatives using sourdough starters
In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected st...
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In order for the Bureau of Land Management (BLM) to comply with the Government Performance and Results Act (GPRA), and better meet the needs of the public; a visitor satisfaction survey was conducted at 24 BLM recreation sites in 13 states during fiscal year 2011 (FY11). The survey was developed to measure each site's performance related to BLM GPRA Goal 3.1 Provide for a quality recreation exp...
متن کاملItalian legumes: effect of sourdough fermentation on lunasin-like polypeptides
BACKGROUND There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on their suitability to be fermented. Nevertheless, sourdough fermentation with selected lactic acid...
متن کاملInfluence 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...
متن کاملGluten 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...
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ژورنال
عنوان ژورنال: Ethnographic Praxis in Industry Conference Proceedings
سال: 2020
ISSN: 1559-890X,1559-8918
DOI: 10.1111/epic.12046