Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...

The enzyme transglutaminase 2 (TG2) plays a crucial role in the initiation of celiac disease by catalyzing the deamidation of gluten peptides. In susceptible individuals, the deamidated peptides initiate an immune response leading to celiac disease. Several studies have addressed lactic fermentation plus addition of enzymes as a means to degrade gluten in order to prevent adverse response in ce...

The potential impacts of land use on large woody debris (LWD) were examined in Sourdough Creek Watershed, a rapidly growing area encompassing Bozeman, Montana, USA. We identified six land classes within a 250 m buffer extending on either side of Sourdough Creek and assessed aquatic habitat and geomorphologic variables within each class. All LWD pieces were counted, and we examined 14 other vari...

The incorporation of yoghurt as a starter in sourdough wheat bread, to improve technological and nutritional properties, was investigated. Two bread dough matrices were considered: endosperm flour blended with whole-grain flour. fermentation’s types performed, two-stage yeast fermentation. Compared dough, yoghurt-sourdough fermentation promoted considerable changes chemical composition, particu...

Sourdough adalah campuran terigu, air, dan atau komponen lain yang difermentasi dengan starter alami mengandung bakteri asam laktat (BAL) yeast. Campuran tersebut digunakan sebagai agen pengembang dalam produksi roti manis. penelitian ini menggunakan fermentasi air rendaman apel manalagi raginya. dapat mengubah ketersediaan fraksi serat, protein, meningkatkan kandungan mineral pada tepung. Tuju...

Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard star...

This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglome...