Literature DB >> 15797345

A review of the application of sourdough technology to wheat breads.

Charmaine I Clarke1, Elke K Arendt.   

Abstract

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Year:  2005        PMID： 15797345     DOI： 10.1016/S1043-4526(05)49004-X

Source DB:  PubMed          Journal:  Adv Food Nutr Res        ISSN： 1043-4526


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  8 in total

1.  Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation.

Authors:  Sae Bom Lim; Jagan Mohan Rao Tingirikari; Ji Sun Seo; Ling Li; Sangmin Shim; Jin-Ho Seo; Nam Soo Han
Journal:  Food Sci Biotechnol       Date:  2017-12-12       Impact factor: 2.391

2.  Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake.

Authors:  Lingwei Meng; Sang Moo Kim; Dongjie Zhang; Zhijiang Li
Journal:  Food Sci Biotechnol       Date:  2020-08-05       Impact factor: 2.391

3.  Production of wheat bread without preservatives using sourdough starters.

Authors:  Rositsa Denkova; Svetla Ilieva; Zapryana Denkova; Ljubka Georgieva; Mariya Yordanova; Dilyana Nikolova; Yana Evstatieva
Journal:  Biotechnol Biotechnol Equip       Date:  2014-10-30       Impact factor: 1.632

4.  Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

Authors:  Ilkka Kajala; Qiao Shi; Antti Nyyssölä; Ndegwa Henry Maina; Yaxi Hou; Kati Katina; Maija Tenkanen; Riikka Juvonen
Journal:  PLoS One       Date:  2015-01-20       Impact factor: 3.240

5.  Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour.

Authors:  Bernadette-Emőke Teleky; Adrian Gheorghe Martău; Floricuța Ranga; Felicia Chețan; Dan C Vodnar
Journal:  Biomolecules       Date:  2020-05-18

6.  Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture.

Authors:  Jia Sun; Olin Silander; Kay Rutherfurd-Markwick; Daying Wen; Tanya Poi-Poi Davy; Anthony N Mutukumira
Journal:  Curr Res Food Sci       Date:  2022-08-19

7.  Comparison Study of Nontreated and Fermented Wheat Varieties 'Ada', 'Sarta', and New Breed Blue and Purple Wheat Lines Wholemeal Flour.

Authors:  Elena Bartkiene; Vytaute Starkute; Egle Zokaityte; Dovile Klupsaite; Ernestas Mockus; Vadims Bartkevics; Anastasija Borisova; Romas Gruzauskas; Žilvinas Liatukas; Vytautas Ruzgas
Journal:  Biology (Basel)       Date:  2022-06-27

8.  Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties.

Authors:  Abbas Abedfar; Alireza Sadeghi
Journal:  Heliyon       Date:  2019-10-10
  8 in total

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