Suchergebnisse - "Sourdough bread"

PubPharm (75)

11

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice

enthalten in: Antioxidants (Basel, Switzerland) | 2023

von Plessas, S. | Mantzourani, I. | Alexopoulos, A. | +4

12

Valorization of an Old Variety of Triticum aestivum : A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality

enthalten in: Foods (Basel, Switzerland) | 2023

von Bianchi, A. | Venturi, F. | Zinnai, A. | +8

13

New flavors from old wheats : exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces

enthalten in: Frontiers in nutrition | 2023

von Frankin, S. | Cna'ani, A. | Bonfil, D. | +13

14

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics

enthalten in: Current research in food science | 2023

von Sevgili, A. | Can, C. | Ceyhan, D. | +1

15

Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities

enthalten in: PeerJ | 2023

von McKenney, E. | Nichols, L. | Alvarado, S. | +5

16

Probiotics in the Sourdough Bread Fermentation: Current Status

in: Fermentation | 2023

von Ingrid Teixeira Akamine | Felipe R. P. Mansoldo | Alane Beatriz Vermelho

17

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

in: Foods | 2023

von Chrysanthi Nouska | Magdalini Hatzikamari | Anthia Matsakidou | +2

18

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic

in: Antioxidants | 2023

von Stavros Plessas | Ioanna Mantzourani | Athanasios Alexopoulos | +4

19

Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough

in: Foods | 2023

von Seung-Hye Woo | Jiwoon Park | Jung Min Sung | +3

20

Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread

enthalten in: Food research international (Ottawa, Ont.) | 2022

von Warburton, A. | Silcock, P. | Eyres, G.