Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as
sponge dough in bread making. Sourdough may have four classifications according to the …

Naked barley is a low-use crop that contains noteworthy amounts of γ-aminobutyric acid
(GABA) and β-glucan. This work aimed to enhance the GABA, total phenolic compounds …

The complex of polysaccharides of the grain transforms during processing and modifies the
physical and chemical characteristics of bread. The aim of the research was to characterize …

The possibility of using naked barley for food products is gaining popularity due to its dietary
fibre content, especially β-glucans. The technological process (dough preparation …

В обзоре представлены результаты сравнительные оценки физиологобиохимических
показателей у голозерных и пленчатых ячменей. Показаны преимущества голозерных …

This study established the appropriate amounts of a functional Saskatoon berry fruit powder
in fortified rye bread acceptable to consumers and determined the potential relative …

The consumers interest in organic food and farmers' search for cultivars with increased
usefulness for organic farming have contributed to the revival of ancient cereal species and …

Grain products are the main source of carbohydrates but they also contain other bioactive
substances such as phenolic compounds. Content of phenolic compounds differ among …

The development of microorganisms of sourdough and biodiversity of microbiota can be
influenced by changing the parameters of the technological process such as the ratio of flour …

The aim of the study was to determine the influence of the different shares (0/100, 5/95,
10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds …