SOURDOUGH

作品数：19被引量：18H指数：2
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相关领域：轻工技术与工程更多>>
相关期刊：《Grain & Oil Science and Technology》《Advances in Microbiology》《Food and Nutrition Sciences》《Journal of Future Foods》更多>>
相关基金：国家自然科学基金中国博士后科学基金更多>>
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Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis
《Journal of Future Foods》2024年第4期343-352,共10页Junli Liu Wei Zhao Aixia Zhang Pengliang Li Jingke Liu 
supported by the Earmarked Fund for China Agricultural Research System (CARS-06-14.5-A29);HAAFS Science and Technology Innovation Special Project (2022KJCXZX-SSS-1);S&T Program of Hebei (20327124D).
Sourdough flavors were closely related to microbial metabolism.The microbial diversity of foxtail millet dough during fermentation has never been studied.Here,the metabolic potential and diversity of the bactenial com...
关键词：SOURDOUGH Foxtail millet METAGENOMICS Gilycolysis Amino acid biosynthesis 
Impact of sourdough fermentation on nutrient transformations in cereal-based foods:Mechanisms,practical applications,and health implications
《Grain & Oil Science and Technology》2024年第2期124-132,共9页Zhen Wang Luyang Wang 
supported by the Graduate Education Innovation and Quality Improvement Project of Henan University(No.SYLYC2023185).
Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransfor...
关键词：Sourdough fermentation Lactic acid bacteria PROTEOLYSIS Starch hydrolysis Low-GI NUTRIENTS 
Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters
《Food Bioscience》2023年第3期3117-3127,共11页Ashraf M.Al-khamaiseh Ayed S.Amr Murad A.Al-Holy Hamzah M.Al-Qadiri Mohammad H.Shahein Yanal Albawarshi 
University of Jordan for supporting this work.
Background and objectives:Extensive research studies worldwide have discussed and analyzed the sourdough nutritional,chemical,and biotechnological aspects of western types of bread.However,the literature on sourdough ...
关键词：Type I Sourdough Natural starters Lactic acid bacteria Arabic bread Analytical Profile Index 
Impact of starter culture on biochemical properties of sourdough bread related to composition and macronutrient digestibility
《Food Bioscience》2023年第3期1879-1888,共10页Jayani Kulathunga Kristin Whitney Senay Simsek 
supported by the National Science Foundation under Grant No.0619098,0821655,0923354,and 1229417.
Due to the desire for nutritionally dense foods,there is interest in whole grain and sourdough bread products.This research study was carried out to evaluate the effect of different starter cultures and stone mill set...
关键词：ARABINOXYLANS Dietary fiber DIGESTIBILITY Particle size SOURDOUGH Stone mill 
Effects of freeze-dried pure strains to replace typeⅡsourdough in bread production
《Food Bioscience》2023年第3期2281-2290,共10页Yao Gu Xiaohu Luo Haifeng Qian Yan Li Mingcong Fan Li Wang 
supported by the National Natural Science Foun-dation of China(32072254);the Research and Development Program of Tianchang(TZY202002);the“Qing Lan Project”of Jiangsu Province,the China Postdoctoral Science Foundation(2021M701462);the Postdoctoral Research Funding Program of Jiangsu Province(2021K097A).
Type Ⅱ sourdough is the most popular application method in the industry,but it still has quality problems in bread production.This study evaluated the effect of replacing type Ⅱ sourdough with a new type of sourdoug...
关键词：Sourdough bread FREEZE-DRIED Volatile compound TEXTURE 
Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread
《Food Bioscience》2023年第3期2605-2615,共11页Chrysanthi Gidari-Gounaridou Chrysanthi Nouska Magdalini Hatzikamari Kali Kotsiou Costas G.Biliaderis Athina Lazaridou 
co-financed by the European Union and Greek national funds through the Operational Program Competitiveness,Entrepreneurship and Innovation,under the call RESEARCH-CREATE-INNOVATE(project code:T1EDK-01669).
The impact of drying of rice-chickpea flour sourdough(SD)made by a fermented chickpea extract(FCE)starter on rice flour-corn starch gluten-free(GF)batter and bread physicochemical properties were explored;FCE was prep...
关键词：Batter rheological properties Bread organic acids Crumb texture Bread staling Bread preference 
Effect of high-molecular weight dextran-enriched sourdough fermented using Leuconostoc mesenteroides ATCC 8293 on bread quality and gluten
《Food Bioscience》2023年第3期2663-2670,共8页Qing Bi Tingting Hong Xing Mei Xueming Xu Dan Xu 
supported by the National Key R&D Program of China(2022YFF1100503;2022YFD2100301/2022YFD2100303);the Na-tional Natural Science Foundation of China(No.32001617);the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering,Beijing Technology&Business University(No.19008022213);the Fundamental Research Funds for the Central Uni-versities(No.JUSRP123052);the Research Program of State Key Lab-oratory of Food Science and Resources,Jiangnan University(No.SKLFZZB-202309).
This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw...
关键词：Bread GLUTEN High-molecular-weight dextran Leuconostoc mesenteroides SOURDOUGH 
Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation
《Food Bioscience》2022年第6期335-344,共10页Yaqin Wang Natalia Rosa-Sibakov Minnamari Edelmann Nesli Sozer Kati Katina Rossana Coda 
The research leading to these results has received funding from EIT Food,the innovation community on Food of the European Institute of Innovation and Technology(EIT),a body of the European Union,under Horizon 2020,the EU Framework Programme for Research and Innovation,under grant agreements no.18025 PROVE and 20316 VALOCAKE.
The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recip...
关键词：Rapeseed protein Sourdough bread DEXTRAN DIGESTIBILITY Amino acids 
Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough
《Food Bioscience》2022年第6期355-362,共8页Furkan Demirgul Omer Simsek Osman Sagdic 
supported by the Yildiz Technical University,Scientific Research Coordination Unit with the number FBA-2021-4294.
Bread is one of the most consumed major leavened foods all around the world. Yeasts are responsible for leavening the bread dough. However, bread dough contains high amounts of yeast biomass that have the potential to...
关键词：SOURDOUGH Yeast extract BIOAVAILABILITY Saccharomyces cerevisiae Kazachstania humilis Torulaspora delbrueckii 
Potential Application of Exopolysaccharides from Lactobacillus delbrueckii FASHADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough Bread Production被引量：1
《Advances in Microbiology》2022年第8期481-499,共19页Racheal Oluwayemisi Fashogbon Jadesola Sanusi Gbemisola Elizabeth Ogunleye Moyinoluwa Oreoluwa Akintunde Bukola Christianah Adebayo-Tayo 
Baking of sourdough is a common practice and has the advantage of improving the nutritional value, sensory qualities and increasing the shelf life of the bread. This study therefore focus on the antimicrobial and anti...
关键词：Lactic Acid Bacteria EXOPOLYSACCHARIDE ANTIMICROBIAL Antioxidant Sourdough Bread Shelf Life 
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