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Akademický článek

Application of Cyberlindnera fabianii isolate as a potential starter culture in type IV sourdough to improve techno-functional capabilities of barley bread

Autor: Alireza Sadeghi, Fahimeh Hajinia, Hossein Purabdolah, Maryam Ebrahimi, Sara Shahryari, Maryam Pahlavani

Publikováno v: Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101537- (2024)

Indigenous sourdough (SD) yeasts have promising potential applications as starter culture in processing of the baked goods. In the present study, techno-functional capabilities of the predominant yeasts isolated from barley SD were characterized to s

Externí odkaz: https://doaj.org/article/b399c5db3e25450f9f30e44bd2e8f460

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Akademický článek

Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley

Autor: Maryam Pahlavani, Alireza Sadeghi, Maryam Ebrahimi, Mahdi Kashaninejad, Ali Moayedi

Publikováno v: Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101010- (2024)

Technological-functionalities of the yeasts isolated from fermented sprouted cereals have received much attention. In the present study, predominant yeasts were isolated from spontaneous fermented sprouted barley (FSB). Then, the isolates were screen

Externí odkaz: https://doaj.org/article/1ceb9eb56a71442cbf0d2f83e82f89c6

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Akademický článek

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