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Relevant bibliographies by topics / Fermented sourdough

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Academic literature on the topic 'Fermented sourdough'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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Journal articles on the topic "Fermented sourdough"

1

Comasio, Andrea, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, and Luc De Vuyst. "Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs." Microorganisms 8, no. 10 (2020): 1534. http://dx.doi.org/10.3390/microorganisms8101534.

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Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB),

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2

Păcularu-Burada, Bogdan, Mihaela Turturică, João Miguel Rocha, and Gabriela-Elena Bahrim. "Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough." Applied Sciences 11, no. 11 (2021): 5306. http://dx.doi.org/10.3390/app11115306.

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs

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Bockwoldt, Julia A., Johanna Fellermeier, Emma Steffens, Rudi F. Vogel та Matthias A. Ehrmann. "β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads". Foods 10, № 3 (2021): 547. http://dx.doi.org/10.3390/foods10030547.

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Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As pr

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4

Lin, Xiaoxi B., and Michael G. Gänzle. "Effect of Lineage-Specific Metabolic Traits of Lactobacillus reuteri on Sourdough Microbial Ecology." Applied and Environmental Microbiology 80, no. 18 (2014): 5782–89. http://dx.doi.org/10.1128/aem.01783-14.

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ABSTRACTThis study determined the effects of specific metabolic traits ofLactobacillus reuterion its competitiveness in sourdoughs. The competitiveness of lactobacilli in sourdough generally depends on their growth rate; acid resistance additionally contributes to competitiveness in sourdoughs with long fermentation times. Glycerol metabolism via glycerol dehydratase (gupCDE) accelerates growth by the regeneration of reduced cofactors; glutamate metabolism via glutamate decarboxylase (gadB) increases acid resistance by generating a proton motive force. Glycerol and glutamate metabolisms are li

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5

De Vuyst, Luc, Vincent Schrijvers, Spiros Paramithiotis, et al. "The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation." Applied and Environmental Microbiology 68, no. 12 (2002): 6059–69. http://dx.doi.org/10.1128/aem.68.12.6059-6069.2002.

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ABSTRACT Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and 16S ribosomal DNA sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, allowed us to classify the isolated bacteria into the species Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, and Weissella c

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Meroth, Christiane B., Walter P. Hammes, and Christian Hertel. "Identification and Population Dynamics of Yeasts in Sourdough Fermentation Processes by PCR-Denaturing Gradient Gel Electrophoresis." Applied and Environmental Microbiology 69, no. 12 (2003): 7453–61. http://dx.doi.org/10.1128/aem.69.12.7453-7461.2003.

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ABSTRACT Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-denaturing gradient gel electrophoresis (DGGE) system was established to monitor the development of the yeast biota. The analysis of the starter mixture revealed the presence of Candida humilis, Debaryomyces hansenii, Saccharomyces cerevisiae, and Saccharomyces uvarum. In sourdough A (traditiona

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7

Alba, Casado, Álvarez Alberto, González Leticia, Fernández Domingo, Marcos José L, and Tornadijo María E. "Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality." Czech Journal of Food Sciences 35, No. 6 (2017): 496–506. http://dx.doi.org/10.17221/68/2017-cjfs.

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The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were slightly lower in the sourdough at 25°C. To obtain sourdough with an optimum pH, 11 h were required at 25°C and 9 h at 35°C. Acidity increased more slowly in sourdough at 25°C. However, values were similar in both types of dough after 24 h, but higher in dough at 25°C after 72 hours. Counts of lactic

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8

Pizarro, Fritz, and Francisco Franco. "Volatile Organic Compounds at Early Stages of Sourdough Preparation Via Static Headspace and GC/MS Analysis." Current Research in Nutrition and Food Science Journal 5, no. 2 (2017): 89–99. http://dx.doi.org/10.12944/crnfsj.5.2.05.

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Major aroma volatile compounds from whole wheat and all-purpose sourdough and their evolution were evaluated through static headspace gas chromatography-mass spectrometry (SHS-GC/MS) analysis during 28 days of fermentation. Sourdoughs were prepared on 1:1 ratio of flour to water (mass to volume) and fermented spontaneously at room temperature. GC/MS measurements for the evolution of aroma volatile compounds were conducted at 24, 168, 336, 504, and 672 hours of fermentation. Whole wheat sourdough contained more aroma volatile compounds (62) than all-purpose sourdough (45). The major aroma volat

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9

Syrokou, Maria K., Christina Themeli, Spiros Paramithiotis, et al. "Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach." Foods 9, no. 11 (2020): 1603. http://dx.doi.org/10.3390/foods9111603.

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The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through the combined use of culture-dependent (classical approach; clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and identification by PCR species-specific for Lactiplantibacillus plantarum, and sequencing of the 16S-rRNA and 26S-rRNA gene, for Lactic Acid Bacteria (LAB) and yeasts, respectively) and independent approaches [DNA- and RNA-based PCR-Denaturing Gradient Gel Electrophoresis (DGGE)]. The pH and T

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Zamaratskaia, Galia, Daniel P. Johansson, Matheus Antunes Junqueira, et al. "Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread." British Journal of Nutrition 118, no. 9 (2017): 686–97. http://dx.doi.org/10.1017/s000711451700263x.

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AbstractSourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial. Three crispbreads (sourdough-fermented and unfermented whole grain rye

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Dissertations / Theses on the topic "Fermented sourdough"

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Koy, Rebaz. "Lactic acid bacteria as bio-preservatives in bakery : role of sourdough systems in the quality, safety and shelf life of bread." Thesis, University of Plymouth, 2017. http://hdl.handle.net/10026.1/9828.

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Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a number of pathogenic bacteria to select the best fermented-BM for application as bio-preservatives in bre

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Stefanello, Raquel Facco. "PRODUÇÃO, LIOFILIZAÇÃO E APLICAÇÃO DE FERMENTO NATURAL EM PÃO TIPO SOURDOUGH." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5751.

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The process of fermentation in products of bakery is the most important step and it is, in turn, responsible for the aroma of bread, because during this stage the aromatic and volatile compounds which we identify as the characteristic odor of the product are produced.The development of natural yeast is a difficult methodology and requires several steps of maintenance. Considering this aspect as well as the production that the aim of this work was to produce a lyophilized natural yeast, added different concentrations of trehalose, monitoring the physico-chemical and microbiological aspects invo

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Gigli, Alessio. "Isolamento e identificazione di lieviti e batteri lattici da sottoprodotti dell'industria molitoria e loro impiego nella formulazione di pre-fermenti da utilizzare in panificazione." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/20896/.

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Negli ultimi anni, l'industria alimentare, è sempre più orientata verso la sostenibilità ambientale ed economica e quindi alla valorizzazione dei sottoprodotti da essa generati. Nel caso dei sottoprodotti dell’industria molitoria si è osservato che il processo fermentativo da parte di batteri lattici e lieviti, può consentire il rilascio di sostanze bioattive consentendo un arricchimento dei prodotti sotto il profilo nutrizionale e tecnologico con la possibilità di ottenere alimenti funzionali peculiari. In questo contesto l’obiettivo della mia tesi è stato quello di selezionare, in termini

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Wei, Liu Ting, та 劉庭瑋. "Use of Lactobacillus brevis LUC247 fermented quinoa sourdough to develop γ-aminobutyric acid (GABA) enriched quinoa bread". Thesis, 2018. http://ndltd.ncl.edu.tw/handle/w9s43t.

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碩士<br>國立嘉義大學<br>食品科學系研究所<br>106<br>γ-Aminobutyric acid (GABA) is a neurotransmitter inhibitor, it has sedation, anti-depression, hypotensive and other physiological functions. This study aimed at investigating the addition of quinoa (Chenopodium formosanum Koidz) flours to sourdough. Type II sourdough containing quinoa flours of different content (0%, 15%, 30%, 45%,60%) were prepared in laboratory. Lactobacillus brevis LUC247 was used to ferment quinoa sourdough during different fermentation time (0, 2, 4, 6, 8, 12, 24, 36, 48 hours). Compared to control dough, without quinoa, the amount of GA

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5

Hsu, Ya-Hsuan, and 許雅琄. "The study of processing of sourdough bread using the culture of natural microorganisms from fruit fermented liquid (II)：continuous liquid starter method." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/73055508080359163086.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系<br>95<br>Sourdough bread is the bread fermented through sourdough containing natural LAB and yeasts without adding S. cerevisiae such as Chinese steamed bread made of old dough and San Francisco sourdough bread in America or European countries. The bread containing LAB can retard bread aging, improve the quality of bread and make its size bigger and above all, the bread is still shelf stable for a month without using preservative. However, developing the natural sourdough bread is complicated and it is hard to control the quality of sourdough bread because of its lo

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Wang, Yi-wen, and 王意雯. "The study of the processing of sourdough bread using the culture of natural microorganisms from fruit fermented liquid (I): refrigerated starter in bag method." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/37251254841320854261.

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碩士<br>中興大學<br>食品暨應用生物科技學系<br>95<br>Sourdough is the dough containing natural LAB and yeast. Several products made from sourdough which are naturally fermented including the Chinese steamed bread and dumplings made in traditional ways and rye and wheat sourdough bread in the West. The distinguished taste, bigger size, extension of shelf life and higher nutrient facts feature the natural sourdough bread which is made from sourdough. However, developing the natural sourdough bread is complicated and it is hard to control the quality of bread because of its longer fermented time and complicated pr

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Books on the topic "Fermented sourdough"

1

Sourdough : recipes for rustic fermented breads, sweets, savories, and more. Roost, 2015.

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Johnson, Melissa, and Eric Rusch. Sourdough Cookbook for Beginners: A Step by Step Introduction to Make Your Own Fermented Breads. Callisto Media Inc., 2020.

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3

Pike, Charlotte. Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more. Kyle Books, 2001.

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4

New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; with Recipes for Birote, Bagels, Pan de Coco, Beignets, and More. Quarto Publishing Group USA, 2020.

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5

Davis, Holly. Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough. Chronicle Books, 2019.

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Book chapters on the topic "Fermented sourdough"

1

Hammes, W. P., and M. G. Gänzle. "Sourdough breads and related products." In Microbiology of Fermented Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_8.

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Hansen, Åse. "Sourdough Bread." In Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. CRC Press, 2012. http://dx.doi.org/10.1201/b12055-34.

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3

Carnevali, Paola, Fabio Minervini, and Aldo Corsetti. "Liquid Sourdough Fermentation." In Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. CRC Press, 2012. http://dx.doi.org/10.1201/b12055-35.

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4

Rizzello, C. G., R. Coda, and M. Gobbetti. "Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods." In Fermented Foods in Health and Disease Prevention. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-802309-9.00018-2.

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