نتایج جستجو برای: sourdough
تعداد نتایج: 523 فیلتر نتایج به سال:
Background: In Iran, bread is mainly baked from flours with high extraction rate and low fermentation time that results in increasing amount of phytic acid causing low absorption and bioavailability of important minerals in the body. In this study, effect of baker’s yeast and several lactic acid bacteria on phytic acid of baguette bread is compared. Methods: Two...
Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural nutritional features baked goods. The aim this study investigate the potential usage Type I sourdough incorporated with carob bread making .Empi...
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