A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) identified 16S rDNA analysis, and selected strain (C. CP8) employed to ferment obtain standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed identif...

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Recent investigations demonstrated that the reaction of odor-active thiols such as 2-furfurylthiol with thermally generated chlorogenic acid degradation products is responsible for the rapid aroma staling of coffee beverages. To get a clear understanding of the molecular mechanisms underlying this aroma staling, the existence of putative phenol/thiol conjugates needs to be verified in coffee. T...

Functional foods (e.g., gluten-free (GF)) products need continuous improvements in quality characteristics. Generally, GF like rice bread (RB) are found to be nutritionally poor when compared gluten-containing ones. Moreover, due the absence of gluten, technological properties RB different from those wheat (WB). This study was conducted on gluten free (GFRB) for improving its chemical, physical...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...

The use of grains as an alternative to wheat in breadmaking has rapidly grown the last few years, driven by Sustainable Development Goals toward improving food security and promoting sustainable agriculture. Flours from legumes, pseudo-cereals, minor cereals milling by-products, such bran, are particular interest. production partially substituted or wheat-free bread is, however, a challenging t...