Trends in Grain Processing for Food Industry

Contributors: Codină, Georgiana Gabriela, Dabija, Adriana

Subject Terms: particle size, refined wheat flour, Mixolab, alveograph, rheometer, bread characteristics, sorghum grains, fractionation, molecular characteristics, heat processing, functional properties, nutritional composition, sea buckthorn pomace, by-product valorization, functional bread, chia seed oil, response surface methodology, phenolic content, antioxidants, fatty acids, high protein ingredients, cytotoxicity, antioxidant activity, nutritional value, dietary supplements, hardness and vitreosity of endosperm, grist milling degree, fermentability of wheat wort, tomato sauces, pea, chickpea, lentil, lupin, sensory properties, instrumental analysis, gluten-free cookies, Adansonia digitata, Fagopyrum esculentum, celiac disease, individual polyphenols, flavonoids, gluten-free composite flour, protein hydrolysis, rheological properties, muffins, wheat flour, thyme essential oil, lemongrass essential oil, dough rheology, leavening test, bread volume, bread yield, bread shelf life, different flours, sourdough starter, spontaneous fermentation, technological factors, LAB, yeast, glycaemic index, resistant starch, bakery products, cereal processing, dietary fibre, cereal technology, diabetes, pumpkin pomace powder, foamy confectionery product, biologically active compounds, color analysis, quality, textural parameters, microbiological stability, Technology: general issues, Oncology

File Description: application/octet-stream

Access URL: https://directory.doabooks.org/handle/20.500.12854/153116
https://mdpi.com/books/pdfview/book/10387

SWEET HEREAFTER.

Authors: KENNEDY, ALICIA

Source: Bitch Magazine: Feminist Response to Pop Culture. Fall/Winter2021, Issue 92, p22-29. 8p. 4 Color Photographs.

Subject Terms: *SUGAR, *SOURDOUGH starter, *BAKING, *BAKED products, *SWEETNESS (Taste)

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

Authors: Palla, Michela¹, Blandino, Massimo², Grassi, Arianna¹, Giordano, Debora², Sgherri, Cristina¹, Quartacci, Mike Frank^1,3, Reyneri, Amedeo², Agnolucci, Monica^1,3 monica.agnolucci@unipi.it, Giovannetti, Manuela^1,3 manuela.giovannetti@unipi.it

Source: Scientific Reports. 7/30/2020, Vol. 10 Issue 1, p1-15. 15p.

Subject Terms: *FOOD fermentation, *SOURDOUGH starter, *FLOUR, *YEAST, *PHYTASES

Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes

Authors: H. B. Rappaport, Nimshika P. J. Senewiratne, Sarah K. Lucas, Benjamin E. Wolfe, Angela M. Oliverio

Source: mSystems, Vol 9, Iss 10 (2024)

Subject Terms: acetic acid bacteria, sourdough starter, synthetic communities, comparative genomics, strain diversity, microbiome, Microbiology, QR1-502

File Description: electronic resource

Relation: https://doaj.org/toc/2379-5077

Access URL: https://doaj.org/article/6b296f74739545caa96d4b16a91ee059

La panification au levain naturel : Glossaire des savoirs

Resource Type: eBook.

Subjects: Bread, Bread industry, Sourdough starter

Categories: MEDICAL / Nutrition

Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety

Authors: Madina Yessembek, Baltash Tarabayev, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak, Michał Bembenek

Source: Foods, Vol 13, Iss 17, p 2678 (2024)

Subject Terms: secondary raw materials, rice bran, buckwheat bran, bread, complex sourdough starter, fermented brew, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/17/2678; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/404a30aeb802434683378e46e1a344a2

Identification of Dominant Microbes and Functional Analysis of Sourdough Starters Made of Dried Longan and Raisin †.

Authors: Liu, Yen-Chih¹, rkmy070514@gmail.com, Wu, Pei-Shan², dc7575@gmail.com, Teng, Shih-Hua³, thomasteng6591@gmail.com, Wu, Ming-Jiuan², imwu@gm.cnu.edu.tw

Source: Engineering Proceedings; 2023, Vol. 55, p17, 7p

Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities

Authors: Erin A. McKenney, Lauren M. Nichols, Samuel Alvarado, Shannon Hardy, Kristen Kemp, Rachael Polmanteer, April Shoemaker, Robert R. Dunn

Source: PeerJ, Vol 11, p e16163 (2023)

Subject Terms: Sourdough starter, Microbial ecology, DNA sequencing, Aromas, Succession, Sourdough bread, Medicine, Biology (General), QH301-705.5

File Description: electronic resource

Relation: https://peerj.com/articles/16163.pdf; https://peerj.com/articles/16163/; https://doaj.org/toc/2167-8359

Access URL: https://doaj.org/article/471237d70974489daf2a8426ef1548d1

Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours

Authors: Alina Alexandra Dobre, Elena Mirela Cucu, Nastasia Belc

Source: Applied Sciences, Vol 14, Iss 11, p 4955 (2024)

Subject Terms: different flours, sourdough starter, spontaneous fermentation, technological factors, LAB, yeast, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/11/4955; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/95b3d97862e74d4ab18ae1229a7781b5

Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life.

Authors: Gauchez, Hélène¹, Loiseau, Anne‐Laure¹, Schlich, Pascal¹, Martin, Christophe¹ christophe.martin@inrae.fr

Source: Journal of Food Science (John Wiley & Sons, Inc.). Oct2020, Vol. 85 Issue 10, p3517-3526. 10p.

Subject Terms: *SOURDOUGH starter, *SHELF-life dating of food, *SURVIVAL analysis (Biometry), *FLOUR, *CONSUMERS

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture.

Authors: Mohd Roby, Bizura Hasida^1,2, Muhialdin, Belal J.³, Abadl, Muna Mahmood Taleb¹, Mat Nor, Nor Arifah¹, Marzlan, Anis Asyila¹, Lim, Sarina Abdul Halim¹, Mustapha, Nor Afizah¹, Meor Hussin, Anis Shobirin¹ shobirin@upm.edu.my

Source: Journal of Food Science (John Wiley & Sons, Inc.). Aug2020, Vol. 85 Issue 8, p2286-2295. 10p. 2 Diagrams, 4 Charts, 4 Graphs.

Subject Terms: *SOURDOUGH bread, *SOURDOUGH starter, *BREAD composition, *AMINOBUTYRIC acid, *SHELF-life dating of food, *BREAD quality, *ACETIC acid, *BREAD industry

The influence of antibiotics in milk on the action of sourdough using cheese technology.

Authors: Bilа, V. V., Merzlova, H. V.

Source: Scientific Messenger of Lviv National University of Veterinary Medicine & Biotechnologies. Series: Agricultural Sciences; 2023, Vol. 25 Issue 98, p66-69, 4p

Subject Terms: DAIRY processing, SOURDOUGH starter, CHEESE varieties, PASTEURIZATION of milk, ANTIBIOTICS, CHEESE microbiology

Stabilization of sourdough starter by spray drying technique: New breadmaking perspective.

Authors: Reale, Anna¹, Di Renzo, Tiziana¹, Preziuso, Marco², Panfili, Gianfranco², Cipriano, Luigi¹, Messia, Maria Cristina^1,2 messia@unimol.it

Source: LWT - Food Science & Technology. Jan2019, Vol. 99, p468-475. 8p.

Subject Terms: *YEAST, *SOURDOUGH starter, *SPRAY drying, *FOOD quality, *FOOD texture

Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products.

Authors: Martorana, Alessandra¹, Giuffrè, Angelo Maria¹, Capocasale, Marco¹, Zappia, Clotilde¹, Sidari, Rossana¹ rossana.sidari@unirc.it

Source: European Food Research & Technology. Oct2018, Vol. 244 Issue 10, p1873-1885. 13p.

Subject Terms: *SOURDOUGH starter, *LACTIC acid bacteria, *BAKED products, *SACCHAROMYCES cerevisiae, *YEAST

Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand

Authors: Qiwei Yang, Kay Rutherfurd-Markwick, Anthony N. Mutukumira

Source: Current Research in Food Science, Vol 4, Iss , Pp 729-736 (2021)

Subject Terms: Gluten-free sourdough, Rice sourdough starter culture, Lactobacillus plantarum, Saccharomyces cerevisiae, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927121000800; https://doaj.org/toc/2665-9271

Access URL: https://doaj.org/article/86b1931d87b24af4a752f63a7b92ff2a

Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR.

Authors: Yang, Huanyi^1,2, Liu, Tongjie^1,2, Zhang, Guohua³ zhanggh@sxu.edu.cn, Chen, Jiancai⁴, Gu, Jingsi^1,2, Yuan, Lei^1,2, He, Guoqing^1,2 gqhe@zju.edu.cn

Source: International Journal of Food Microbiology. Oct2017, Vol. 258, p50-57. 8p.

Subject Terms: *LACTOBACILLUS, *SOURDOUGH starter, *DNA polymerases, *POLYMERASE chain reaction, *BACTERIAL genetics

Sourdoughs as a function of their species diversity and process conditions, a meta-analysis.

Authors: Van Kerrebroeck, Simon¹, Maes, Dominique¹, De Vuyst, Luc¹ ldvuyst@vub.be

Source: Trends in Food Science & Technology. Oct2017, Vol. 68, p152-159. 8p.

Subject Terms: *SOURDOUGH starter, *LACTIC acid bacteria, *BAKED products, *SPECIES diversity, *META-analysis

Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-Slopping.

Authors: Dolci, Paola¹ paola.dolci@unito.it, Cocolin, Luca¹

Source: Journal of Food Science (John Wiley & Sons, Inc.). Aug2017, Vol. 82 Issue 8, p1898-1901. 4p.

Subject Terms: *SOURDOUGH starter, *NUCLEIC acid isolation methods, *LACTOBACILLUS plantarum, *POLYMERASE chain reaction, *LEAVENING agents

Toward Sourdough Microbiome Data: A Review of Science and Patents

Authors: Gabriel Albagli, Priscilla V. Finotelli, Tatiana Felix Ferreira, Priscilla F. F. Amaral

Source: Foods, Vol 12, Iss 2, p 420 (2023)

Subject Terms: sourdough starter, microbes, patents, scientific articles, technological prospecting, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/2/420; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/9d342179f3d145738a84d2742f2b86a1

Technological properties of Lactic acid bacteria isolated from raw cereal material.

Authors: Salvucci, Emiliano^1,2 salvucci.emiliano@gmail.com, LeBlanc, Jean Guy³, Pérez, Gabriela^1,4

Source: LWT - Food Science & Technology. Jul2016, Vol. 70, p185-191. 7p.

Subject Terms: *CEREALS as food, *SOURDOUGH starter, *LACTIC acid bacteria, *BACTERIAL colonies, *BACTERIA morphology

Geographic Terms: ARGENTINA