Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance health promoting effects. The fermented functional foods contribute a more balanced diet increase immune responses (among many other effects) with positive implications for quality life. In this sense, improving sourdough’s fermentation boost biotic (postbiotic paraprobiotic) p...

Introduction. The implementation of the traditional technology liquid rye sourdough requires new approaches in conditions instability production national types bread. They should be based on modeling fermentation process sourdough, taking into account peculiarities technological its preparation. Information about some features and methods preparing is found literary sources. known do not take d...

individual daily requirements recommend 25-35 g dietary fiber to maintain overall health and aid digestion. dietary fiber exists in fruits and vegetables, but can also be obtained by adding wheat bran to bread. wheat bran, however, contains high levels of phytic acid that is known to chelate iron, calcium, zinc, and magnesium and form complex phytic acid cations that reduce their bioavailabilit...

Abstract The aim of this study was to improve the quality and nutritional value Barbari bread using sourdough whole wheat-barley flour. To optimize fermentation condition, effect content (15–30%), temperature (30–45 °C), time (30–120 min) on characteristics (specific volume, porosity, textural characteristics, phytic acid sensory properties) were investigated. optimal conditions obtained by mod...

Sourdough is an old example of a natural starter composed mixture flour, water, and metabolites produced by naturally occurring lactic acid bacteria yeasts that influence bread aroma. In this work, four types sourdough were used to prepare bread: one with yeast beer three yeasts. The physicochemical parameters (pH, moisture, water activity, organic acids) the sourdoughs assessed. Lactic, acetic...

The quality and health-promoting properties of enriched bread depend not only on the composition additive but also baking technology. In this study, preparation (rice flour, maltodextrin, red potato pulp) was used in amount 5% flour recipe at various stages production, i.e., during sourdough fermentation or dough kneading. aim study to analyze effect adding containing pulp content polyphenols a...

Recycling of substandard bread, technological waste and bread from the distribution network is a promising way management raw materials saving. In order to optimize old recycling process improve quality finished products, new resource-saving technology for rye–wheat was developed. It found that use under 25% crumbs instead flour possible in liquid sourdough with moisture content 70%. When dosag...

Abstract Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally free, with many technological advantages. The aim of this study was to explore interaction acorn supplementation (up 35%) rice sourdough process obtain based GFB. Different levels replacement (0%, 23% 35%), (20...

The reduced risk of chronic diseases related to whole grain consumption is in part attributed to their high antioxidant content. Many studies have been performed on the in vitro antioxidant capacity of cereals, but in vivo studies are necessary. We have evaluated and compared the effect of whole grain durum wheat bread and whole grain Kamut khorasan bread on the oxidative status in rats. Two di...

The lactic acid bacterial (LAB) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related RNA samples, representing the metatranscriptome, to an LAB functional gene microarray. To indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleoti...