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https://www.readbyqxmd.com/read/29223035/use-of-hop-extract-as-antifungal-ingredient-for-bread-making-and-selection-of-autochthonous-resistant-starters-for-sourdough-fermentation
#1
Luana Nionelli, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello
No abstract text is available yet for this article.
December 5, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29195991/molecular-identification-and-technological-characterization-of-lactic-acid-bacteria-isolated-from-fermented-kidney-beans-flours-phaseolus-vulgaris-l-and-p-coccineus-in-northwestern-argentina
#2
Gabriel D Sáez, Elvira M Hébert, Lucila Saavedra, Gabriela Zárate
Legumes are an important protein source in developing countries and their flours represent an attractive alternative for the manufacture of gluten free products. In the present study, 4 kidney bean varieties (Alubia, Pallar, Black and Red beans) commonly cultivated in northwestern Argentina, were milled and spontaneously fermented in order to isolate and select autochthonous lactic acid bacteria (LAB) with relevant technological and functional properties for usage as starter cultures. Twelve doughs were fermented with daily back-slopping at 37°C for 6days and evolution of total mesophiles, lactic acid bacteria, and yeasts and molds populations were followed by plate counting...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29185930/impact-of-sourdough-fermentation-on-appetite-and-postprandial-metabolic-responses-a-randomised-cross-over-trial-with-whole-grain-rye-crispbread
#3
Galia Zamaratskaia, Daniel P Johansson, Matheus Antunes Junqueira, Linda Deissler, Maud Langton, Per M Hellström, Rikard Landberg
Sourdough 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...
November 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/29173623/wheat-endophytic-lactobacilli-drive-the-microbial-and-biochemical-features-of-sourdoughs
#4
Fabio Minervini, Anna Lattanzi, Francesca Rita Dinardo, Maria De Angelis, Marco Gobbetti
The aim of this study was to assess whether wheat endophytic lactic acid bacteria (LAB) are able to dominate in sourdough ecosystem. To do that, a first experimental phase considered doughs produced under semi-sterile conditions and singly inoculated with different strains of endophytic LAB and Lactobacillus sanfranciscensis A4 isolated from sourdough. Notwithstanding the high frequency of Lactobacillus plantarum in the sourdoughs prepared in laboratory, only one of the starter strains, L. plantarum LB2, was detected after five days of back-slopping...
April 2018: Food Microbiology
https://www.readbyqxmd.com/read/29166640/lactic-acid-bacteria-from-andean-grain-amaranth-a-source-of-vitamins-and-functional-value-enzymes
#5
Silvana L Carrizo, Cecilia E Montes de Oca, María Elvira Hébert, Lucila Saavedra, Graciela Vignolo, Jean Guy LeBlanc, Graciela Celestina Rollán
Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococcus (E.) mundtii (n = 4), E. hermanniensis (n = 3), E. durans (n = 1), Enterococcus sp. (n = 1), Leuconostoc (Lc...
November 23, 2017: Journal of Molecular Microbiology and Biotechnology
https://www.readbyqxmd.com/read/29154885/consumers-health-related-perceptions-of-bread-implications-for-labeling-and-health-communication
#6
Pernilla Sandvik, Margaretha Nydahl, Iwona Kihlberg, Ingela Marklinder
There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 63% responded online and 37% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used...
November 14, 2017: Appetite
https://www.readbyqxmd.com/read/29147976/evaluation-of-microbial-consortia-and-chemical-changes-in-spontaneous-maize-bran-fermentation
#7
Marilù Decimo, Mattia Quattrini, Giovanni Ricci, Maria Grazia Fortina, Milena Brasca, Tiziana Silvetti, Federica Manini, Daniela Erba, Franca Criscuoli, Maria Cristina Casiraghi
Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties. Autochthonous microbiota was isolated at different refreshment steps and subjected to identification and molecular characterization. Fermentation was characterized by a rapid increase in lactic acid bacteria and yeasts, with a co-dominance, at the initial stage, of Weissella spp...
November 16, 2017: AMB Express
https://www.readbyqxmd.com/read/29137113/integrated-evaluation-of-the-potential-health-benefits-of-einkorn-based-breads
#8
Fabiana Antognoni, Roberto Mandrioli, Alessandra Bordoni, Mattia Di Nunzio, Blanca Viadel, Elisa Gallego, María Paz Villalba, Lidia Tomás-Cobos, Danielle Laure Taneyo Saa, Andrea Gianotti
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion...
November 11, 2017: Nutrients
https://www.readbyqxmd.com/read/29116352/a-multiplex-competitive-elisa-for-the-detection-and-characterization-of-gluten-in-fermented-hydrolyzed-foods
#9
Rakhi Panda, Marc Boyer, Eric A E Garber
A novel competitive ELISA was developed utilizing the G12, R5, 2D4, MIoBS, and Skerritt antibody-HRP conjugates employed in nine commercial ELISA test kits that are routinely used for gluten detection. This novel multiplex competitive ELISA simultaneously measures gliadin-, deamidated gliadin-, and glutenin-specific epitopes. The assay was used to evaluate 20 wheat beers, 20 barley beers, 6 barley beers processed to reduce gluten, 15 soy sauces, 6 teriyaki sauces, 6 Worcestershire sauces, 6 vinegars, and 8 sourdough breads...
November 7, 2017: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/29113045/pilot-study-comparison-of-sourdough-wheat-bread-and-yeast-fermented-wheat-bread-in-individuals-with-wheat-sensitivity-and-irritable-bowel-syndrome
#10
Reijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontag-Strohm, Hanne Salmenkari, Riitta Korpela
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat...
November 4, 2017: Nutrients
https://www.readbyqxmd.com/read/29089851/lactic-acid-fermentation-improved-textural-behaviour-phenolic-compounds-and-antioxidant-activity-of-chia-%C3%A2-salvia-hispanica-l-dough
#11
Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto, Laura Beatriz Iturriaga
In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain no. C8, identified as Lactobacillus plantarum C8, was selected and used as starter to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and phenyl lactic acids to 12.3 g, 1.0 g and 23.8 µg per kg of dough respectively), and antioxidant activities, which increased by approx...
September 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29051605/milling-overrides-cultivar-leavening-agent-and-baking-mode-on-chemical-and-rheological-traits-and-sensory-perception-of-durum-wheat-breads
#12
Donatella Bianca Maria Ficco, Sergio Saia, Romina Beleggia, Mariagiovanna Fragasso, Valentina Giovanniello, Pasquale De Vita
Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs...
October 19, 2017: Scientific Reports
https://www.readbyqxmd.com/read/29037713/structural-analysis-of-the-%C3%AE-d-glucan-produced-by-the-sourdough-isolate-lactobacillus-brevis-e25
#13
Enes Dertli, Ian J Colquhoun, Gregory L Côté, Gwénaëlle Le Gall, Arjan Narbad
Cereal-associated Lactic Acid Bacteria (LAB) are well known for homopolymeric exopolysaccharide (EPS) production. Herein, the structure of an EPS isolated from sourdough isolate Lactobacillus brevis E25 was determined. A modified BHI medium was used for production of EPS-E25 in order to eliminate potential contaminants. Analysis of sugar monomers in EPS revealed that glucose was the only sugar present. Structural characterisation of EPS by NMR and methylation analysis revealed that E25 produced a highly branched α-glucan with (α1→3) and (α1→6) glycosidic linkages, and was similar in structure to a previously reported EPS from Lactobacillus reuteri 180...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29037707/predominant-yeasts-in-chinese-traditional-sourdough-and-their-influence-on-aroma-formation-in-chinese-steamed-bread
#14
Tongjie Liu, Yang Li, Faizan A Sadiq, Huanyi Yang, Jingsi Gu, Lei Yuan, Yuan Kun Lee, Guoqing He
A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs. Different species of yeast were used in single-culture fermentation to make Chinese steamed bread (CSB). The volatiles of the CSB were captured by solid-phase microextraction method, separated and identified by gas chromatography-mass spectrometry...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28958525/physico-chemical-properties-and-sensory-profile-of-durum-wheat-dittaino-pdo-protected-designation-of-origin-bread-and-quality-of-re-milled-semolina-used-for-its-production
#15
Virgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, Aldo Todaro, Biagio Pecorino, Carmine Summo, Francesco Caponio, Vito Michele Paradiso, Antonella Pasqualone
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533-644s), protein content (12.0-12.3g/100gd.m.), gluten content (9.7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough stability (171-327s), softening index (46-66B...
February 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28952425/reduction-of-acrylamide-in-whole-wheat-bread-by-combining-lactobacilli-and-yeast-fermentation
#16
Behnaz Nasiri Esfahani, Mahdi Kadivar, Mohammad Shahedi, Sabihe Soleimanian-Zad
This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6...
November 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28933773/rapid-quantification-of-major-volatile-metabolites-in-fermented-food-and-beverages-using-gas-chromatography-mass-spectrometry
#17
Farhana R Pinu, Silas G Villas-Boas
Here we present a method for the accurate quantification of major volatile metabolites found in different food and beverages, including ethanol, acetic acid and other aroma compounds, using gas chromatography coupled to mass spectrometry (GC-MS). The method is combined with a simple sample preparation procedure using sodium chloride and anhydrous ethyl acetate. The GC-MS analysis was accomplished within 4.75 min, and over 80 features were detected, of which 40 were positively identified using an in-house and a commercialmass spectrometry (MS) library...
July 26, 2017: Metabolites
https://www.readbyqxmd.com/read/28927834/microbial-behavior-and-changes-in-food-constituents-during-fermentation-of-japanese-sourdoughs-with-different-rye-and-wheat-starting-materials
#18
Akihito Fujimoto, Keisuke Ito, Madoka Itou, Noriko Narushima, Takayuki Ito, Akihisa Yamamoto, Satoru Hirayama, Soichi Furukawa, Yasushi Morinaga, Takahisa Miyamoto
Sourdough is a food item made by kneading grain flour and water together and allowing fermentation through the action of lactic acid bacteria (Lactobacillales) and yeast. Typically, Japanese bakeries make sourdough with rye flour, wheat flour, malt extract, and water and allow spontaneous fermentation for 6 days. We compared the microbial behavior and food components, such as organic acids, sugars, and free amino acids, of sourdoughs made using two different rye and wheat flours during the 6-day fermentation period...
September 15, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28883146/draft-genome-sequence-of-the-gluten-hydrolyzing-bacterium-bacillus-subtilis-gs-188-isolated-from-wheat-sourdough
#19
B S Rashmi, Devaraja Gayathri
The draft genome sequence of Bacillus subtilis GS 188, a novel spore-forming probiotic bacterium with gluten-hydrolyzing potential, was isolated from wheat sourdough and provides deep insights into the beneficial features of this strain for its use in the preparation of gluten-reduced wheat foods for humans with celiac disease.
September 7, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28877331/lactic-acid-bacteria-combinations-for-wheat-sourdough-preparation-and-their-influence-on-wheat-bread-quality-and-acrylamide-formation
#20
Elena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene
Different lactic acid bacteria (LAB) from spontaneous wheat sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The combinations of isolated LAB (Pediococcus pentosaceus LUHS183 and Leuconostoc mesenteroides LUHS242, P. pentosaceus LUHS183 and Lactobacillus brevis LUHS173, P. pentosaceus LUHS183 and Enterococcus pseudoavium LUHS 234, P. pentosaceus LUHS183 and Lactobacillus curvatus LUHS51, Lactobacillus plantarum LUHS135 and L. curvatus LUHS51, L...
October 2017: Journal of Food Science
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