Zobrazeno 1 - 10
of 134
pro vyhledávání: '"Sourdough starter"'
Autor:
KENNEDY, ALICIA
Publikováno v:
Bitch Magazine: Feminist Response to Pop Culture. Fall/Winter2021, Issue 92, p22-29. 8p. 4 Color Photographs.
Autor:
Palla, Michela1, Blandino, Massimo2, Grassi, Arianna1, Giordano, Debora2, Sgherri, Cristina1, Quartacci, Mike Frank1,3, Reyneri, Amedeo2, Agnolucci, Monica1,3 monica.agnolucci@unipi.it, Giovannetti, Manuela1,3 manuela.giovannetti@unipi.it
Publikováno v:
Scientific Reports. 7/30/2020, Vol. 10 Issue 1, p1-15. 15p.
Autor:
H. B. Rappaport, Nimshika P. J. Senewiratne, Sarah K. Lucas, Benjamin E. Wolfe, Angela M. Oliverio
Publikováno v:
mSystems, Vol 9, Iss 10 (2024)
ABSTRACT While research on the sourdough microbiome has primarily focused on lactic acid bacteria (LAB) and yeast, recent studies have found that acetic acid bacteria (AAB) are also common members. However, the ecology, genomic diversity, and functio
Externí odkaz:
https://doaj.org/article/6b296f74739545caa96d4b16a91ee059
Autor:
Madina Yessembek, Baltash Tarabayev, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak, Michał Bembenek
Publikováno v:
Foods, Vol 13, Iss 17, p 2678 (2024)
Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biolog
Externí odkaz:
https://doaj.org/article/404a30aeb802434683378e46e1a344a2
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4955 (2024)
One of the oldest biotechnological processes used in bread manufacture is sourdough production which relies on wild yeast and lactobacillus cultures naturally present in flour. The aim of this paper was to evaluate the influence of selected flours of
Externí odkaz:
https://doaj.org/article/95b3d97862e74d4ab18ae1229a7781b5
Publikováno v:
Engineering Proceedings; 2023, Vol. 55, p17, 7p
Un système alimentaire durable doit contribuer à préserver la diversité biologique et culturelle, et conduire à une meilleure utilisation des fonctions écologiques des écosystèmes, tout en prenant en compte la dimension sociale et économique
Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
Autor:
Erin A. McKenney, Lauren M. Nichols, Samuel Alvarado, Shannon Hardy, Kristen Kemp, Rachael Polmanteer, April Shoemaker, Robert R. Dunn
Publikováno v:
PeerJ, Vol 11, p e16163 (2023)
The microbial fermentation behind sourdough bread is among our oldest technologies, yet there are many opportunities for sourdough science to learn from traditional bakers. We analyzed 16S rRNA sequences in R to assess the bacterial community structu
Externí odkaz:
https://doaj.org/article/471237d70974489daf2a8426ef1548d1
Autor:
Gauchez, Hélène1, Loiseau, Anne‐Laure1, Schlich, Pascal1, Martin, Christophe1 christophe.martin@inrae.fr
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.). Oct2020, Vol. 85 Issue 10, p3517-3526. 10p.