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40  Articles
1 of 4 pages  |  10  records  |  more records»
In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air... see more

Sourdough adalah campuran terigu, air, dan atau komponen lain yang difermentasi dengan starter alami yang mengandung bakteri asam laktat (BAL) dan yeast. Campuran tersebut digunakan sebagai agen pengembang dalam produksi roti manis. Sourdough dalam peneli... see more

This study aimed to investigate optimal fermentation conditions for sourdough by freeze-dried Lactobacillus curvatus N19, Weissella cibaria N9 and Lactobacillus brevis ED25 isolated from Turkish sourdough previously. The central composite rotational desig... see more

Sourdough bread is a traditional product, which is produced by mixing wheat, rye or other grain flours with water and lactic acid fermentation. The supposed mechanisms for the effect of foods produced by sourdough fermentation on health were probiotic eff... see more

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of pop... see more

Penelitan ini bertujuan untuk mempelajari pengaruh penggunaan ragi alami sourdough dengan penambahan kentang dengan persentase yang berbeda terhadap kualitas mutu sensoris roti soft roll. Penelitian di lakukan di Laboratorium Pastry and Bakery , Program S... see more

The yeast-free sourdough, intended for the production of baked goods, has been studied. According to the results of microbiological studies, the pathogens of bread diseases in such types of flour were identified: wheat, polb (spelt), oatmeal and rye. Expe... see more

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of pop... see more

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of pop... see more

1 of 4 pages  |  10  records  |  more records»