Cereals have been one of the major food resources for human diets and animal feed for
thousands of years, and a large quantity of by-products is generated throughout the entire …

This study aimed to evaluate the influence of sourdough fermentation on the estimated
glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight …

Zein forms viscoelastic network with water to support the weak structure of gluten-free
dough, but which requires temperature above 40° C. A new method preparing zein network …

This study aimed to use a novel Lactobacillus strain (L. apis) isolated from the bee gut to
develop a wheat bran (WB) deep-processing technology. Compared to the most popular …

Sourdough technology is involved in bread making process for improving the sensory,
rheological, nutritional and shelf life characteristics of bakery products. More than 540 …

Foods from unripe cereals, such as pepeta, ie, a flakes prepared in Tanzania from immature
rice, are popular. However, factors determining sensory quality of these immature rice flakes …

Хлебобулочные изделия, изготовленные на заквасках, характеризуются широким
спектром вкусо-ароматических характеристик, увеличенным сроком хранения и т. д …

Rice bran was fermented with Lactobacillus apis, isolated from the bee gut as a novel
probiotic strain, and Saccharomyces cerevisiae to investigate the relationship between its …

Sourdough can improve bakery products' shelf life, sensory properties, and nutrient
composition. To ensure high-quality sourdough, the fermentation has to be monitored. The …

Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life,
and other benefits that are important for food producers and consumers. Recent years have …