نتایج جستجو برای: sourdough
تعداد نتایج: 523 فیلتر نتایج به سال:
Articles in Press Volume 24 (2007) Volume 24, Issues 7-8 pp. 671-808 (October-December 2007) Volume 24, Issue 6 pp. 549-670 (September 2007) Volume 24, Issue 5 pp. 433-548 (August 2007) Volume 24, Issue 4 pp. 313-432 (June 2007) Volume 24, Issue 3 pp. 197-312 (May 2007) Volume 24, Issue 2 pp. 113-196 (April 2007) 3rd International Symposium on Sourdough, 3rd International Symposium on Sourdough...
This study was intended to use the sourdough LAB containing specific starter cultures for Barbari bread production and reduction of its staling. For sourdough preparation, fresh microbial cells were collected by centrifugation from LAB cultures. Then 1.5% of flour (w/w) from these washed cells with the same amounts of wheat flour and tap water and 0.25% (w/w) active dry yeast extract, containin...
This study was intended to use the sourdough LAB containing specific starter cultures for Barbari bread production and reduction of its staling. For sourdough preparation, fresh microbial cells were collected by centrifugation from LAB cultures. Then 1.5% of flour (w/w) from these washed cells with the same amounts of wheat flour and tap water and 0.25% (w/w) active dry yeast extract, containin...
BACKGROUND There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on their suitability to be fermented. Nevertheless, sourdough fermentation with selected lactic acid...
The draft genome sequence of Bacillus subtilis GS 188, a novel spore-forming probiotic bacterium with gluten-hydrolyzing potential, was isolated from wheat sourdough and provides deep insights into the beneficial features of this strain for its use in the preparation of gluten-reduced wheat foods for humans with celiac disease.
3 Running title: antioxidant peptides in sourdough 4 5 6 Rossana Coda, Carlo Giuseppe Rizzello*, Daniela Pinto, Marco Gobbetti 7 8 Dipartimento di Biologia e Chimica Agro Forestale ed Ambientale, University of Bari, 70126, Bari 9 -Italy 10 Giuliani S.p.A., 20191 Milano, Italy 11 12
the best ph for getting millard reaction started and acrylamide formation ranges 7 to 8. ph below the range slows the reaction speed down and the resultant acrylamide formation delayed. this research assess how acetic acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity in bread dough and how they can cause a reduction of acrylamide content in sangak bread [an ir...
this study examined sourdough lab containing specific starter cultures used to produce barbari-style bread and evaluated their microbiological shelf life and sensory properties. the effects of sourdough fermentation time (8, 16, 24h), fermentation temperature (28, 32, 36°c) and type of starter culture (lactobacillus sanfransicencis, atcc 14917; lactobacillus plantarum, atcc 43332; a mixture of ...
In order for the Bureau of Land Management (BLM) to comply with the Government Performance and Results Act (GPRA), and better meet the needs of the public; a visitor satisfaction survey was conducted at 24 BLM recreation sites in 13 states during fiscal year 2011 (FY11). The survey was developed to measure each site's performance related to BLM GPRA Goal 3.1 Provide for a quality recreation exp...
In recent years, with the awareness of people, interest in natural and functional foods has increased. Sourdough is a dough piece which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic acetic bacteria from air ingredients used (flour, water, etc.) are active. sourdough fermentation, yeast acid work together to form flora. It been proven by studies that breads prep...
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