Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and com...

The state of water is associated with the viability and acidification capacity Lactobacilli in frozen sourdough | Di Chen, Qiang Cheng, Xinxin Xia, Shihua Changqing Shao, Jing Li, Jinshui Wang, Xingquan Wu Agricultural Journals

Abstract This work consists of a study about the influence fermentation methods on resistant starch (RS) formation. Crystalline phases at white bread after production and during staling were evaluated. The bakery formulation was proportionally same for two used, except yeast. A commercial dry yeast sourdough used direct method (DM) indirect (IM), respectively. temperature cooking time, as well ...

The utilisation of food production by-products back into within a circular economy is one the driving examples to improve sustainability industry. Brewers spent grain most abundant by-product from brewing industry, with currently it being used as animal feed. In this study, we utilised brewers substrate in solid-state fermentation order produce Type-3 sourdough culture. Sourdough bread becoming...

The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated addition of quinoa whole grain flour, germinated sourdough, as a functional ingredient formulation rice flour-based bread. Twenty percent (w/w) flour was replaced with alternatives bread formulations. chemical composition, shelf-life, senso...

The purpose of this research was to evaluate the potential a sourdough containing cricket powder hydrolysate by RO25 Yarrowia lipolytica strain produce an innovative bakery product. hydrolysed bread (RO25H-CB) compared with control obtained from traditional using wheat flour and additional no-hydrolysed sourdough. results showed that RO25H-CB had highest amount proteins free fatty acids than br...

physiology of sourdough lactic acid bacteria M. Gobbetti*, M. De Angelis, A. Corsetti and R. Di Cagno & Dipartimento di Protezione delle Piante e Microbiologia Applicata, Via G. Amendola 165/a, University of Bari, 70126 Bari, Italy (Tel./fax: C39 80 5442949; e-mail: [email protected]) Istituto di Scienze delle Produzioni Alimentari, CNR, Viale Einaudi 51, 70125 Bari, Italy Dipartimento di S...

Sourdough is an important ingredient in the breadmaking. In Baltic countries, Belarus, Ukraine and Russia, thermophilic rye sourdough are widely used, which prepared using saccharified flour scald (scalded flour) fermented at elevated temperatures (>35 °C). Pure cultures of L. amylolyticus 76 used for preparation. The aim research was to identify causes spore-forming bacteria germination app...

Sourdough technology has been used to make bread for thousands of years. While simple, it involves complex interactions that determine microbial communities. However, evidence lactic acid bacteria-yeast in sourdough is not yet sufficiently available. The interaction between bacteria and yeast examined. This study aimed isolate wheat their functional properties, such as acidification kinetics, m...