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There are 1238 results for: content related to: Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

  1. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

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    Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 3, May 2011, Pages: 169–182, Rupesh S. Chavan and Shraddha R. Chavan

    Article first published online : 6 APR 2011, DOI: 10.1111/j.1541-4337.2011.00148.x

  3. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Article first published online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  4. Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

    Journal of Food Process Engineering

    Volume 38, Issue 2, March 2015, Pages: 135–143, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski and Dariusz Dziki

    Article first published online : 3 OCT 2014, DOI: 10.1111/jfpe.12152

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    Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments

    Journal of Applied Microbiology

    Volume 106, Issue 4, April 2009, Pages: 1081–1092, I. Scheirlinck, R. Van der Meulen, L. De Vuyst, P. Vandamme and G. Huys

    Article first published online : 2 FEB 2009, DOI: 10.1111/j.1365-2672.2008.04094.x

  6. The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 9, July 2007, Pages: 1726–1736, Frédéric Leroy, Tom De Winter, Maria Remedios, Foulquié Moreno and Prof. Dr. ir. Luc De Vuyst

    Article first published online : 14 MAY 2007, DOI: 10.1002/jsfa.2903

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    Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry

    Journal of Applied Microbiology

    Volume 110, Issue 2, February 2011, Pages: 529–540, A. Mihhalevski, I. Sarand, E. Viiard, A. Salumets and T. Paalme

    Article first published online : 10 DEC 2010, DOI: 10.1111/j.1365-2672.2010.04904.x

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    Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

    FEMS Yeast Research

    Volume 10, Issue 4, June 2010, Pages: 471–481, Gino Vrancken, Luc De Vuyst, Roel Van der Meulen, Geert Huys, Peter Vandamme and Heide-Marie Daniel

    Article first published online : 10 MAR 2010, DOI: 10.1111/j.1567-1364.2010.00621.x

  9. Utilization of African Grains for Sourdough Bread Making

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: M329–M335, Rossana Coda, Raffaella Di Cagno, Carlo G. Rizzello, Luana Nionelli, Mojisola O. Edema and Marco Gobbetti

    Article first published online : 21 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02240.x

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    Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

    Journal of Applied Microbiology

    Volume 112, Issue 4, April 2012, Pages: 732–742, A. Digaitiene, Å.S. Hansen, G. Juodeikiene, D. Eidukonyte and J. Josephsen

    Article first published online : 29 FEB 2012, DOI: 10.1111/j.1365-2672.2012.05249.x

  11. Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1278–C1283, M. del Refugio Ontiveros-Martínez, L. Araceli Ochoa-Martínez, Silvia M. González-Herrera, Efren Delgado-Licon, L. Arturo Bello-Pérez and Juliana Morales-Castro

    Article first published online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02424.x

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    Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

    Journal of Applied Microbiology

    Volume 96, Issue 3, March 2004, Pages: 521–534, A. Corsetti, L. Settanni and D. Van Sinderen

    Article first published online : 9 JAN 2004, DOI: 10.1111/j.1365-2672.2004.02171.x

  13. Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 13, October 2010, Pages: 2326–2332, Mario Jekle, Andreas Houben, Martin Mitzscherling and Thomas Becker

    Article first published online : 14 JUL 2010, DOI: 10.1002/jsfa.4091

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    Evaluation of the microbial community in industrial rye sourdough upon continuous back–slopping propagation revealed Lactobacillus helveticus as the dominant species

    Journal of Applied Microbiology

    Volume 114, Issue 2, February 2013, Pages: 404–412, E. Viiard, A. Mihhalevski, T. Rühka, T. Paalme and I. Sarand

    Article first published online : 12 DEC 2012, DOI: 10.1111/jam.12045

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    Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs

    Letters in Applied Microbiology

    Volume 40, Issue 5, May 2005, Pages: 353–357, M. Kitahara, S. Sakata and Y. Benno

    Article first published online : 31 MAR 2005, DOI: 10.1111/j.1472-765X.2005.01678.x

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    Bacterial population in traditional sourdough evaluated by molecular methods

    Journal of Applied Microbiology

    Volume 99, Issue 2, August 2005, Pages: 251–258, C.L. Randazzo, H. Heilig, C. Restuccia, P. Giudici and C. Caggia

    Article first published online : 19 JUL 2005, DOI: 10.1111/j.1365-2672.2005.02624.x

  17. An External Addition of Soy Protein Isolate Hydrolysate to Sourdough as a New Strategy to Improve the Quality of Chinese Steamed Bread

    Journal of Food Quality

    Xiao Liu, Teng Li, Boyan Liu, Hongfei Zhao, Fang Zhou and Bolin Zhang

    Article first published online : 20 OCT 2015, DOI: 10.1111/jfq.12172

  18. Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins

    Starch - Stärke

    Volume 65, Issue 11-12, November 2013, Pages: 969–975, Barbara Borczak, Elżbieta Sikora, Marek Sikora and Duška Ćurić

    Article first published online : 6 MAY 2013, DOI: 10.1002/star.201200262

  19. Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1256–C1262, Stavros Plessas, Athanasios Alexopoulos, Argyro Bekatorou and Eugenia Bezirtzoglou

    Article first published online : 21 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02985.x

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    Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and αα-L-arabinofuranosidase: a tool to increase the production of acetic acid

    Journal of Applied Microbiology

    Volume 88, Issue 2, February 2000, Pages: 317–324, M. Gobbetti, P. Lavermicocca, F. Minervini, M. De Angelis and A. Corsetti

    Article first published online : 9 OCT 2008, DOI: 10.1046/j.1365-2672.2000.00962.x