Bread though an exotic food product in sub-Saharan Africa, has been an important cereal
product consumed by most individuals among the vast Sub-Saharan African population …

This study aimed to produce sourdough bread using an encapsulated kombucha sourdough
starter culture without the addition of baker's yeast. The bioactive metabolites of kombucha …

Bread is a food product that is universally accepted as a very convenient form of food that
has desirability to all population rich—and poor, rural and urban. Its origin dates back to the …

Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically
active compounds. The protein content is even higher in case of lipid part removal in oil …

The present study was aimed to improve the quality characteristics of Egyptian balady bread
by using sourdough containing (2% Saccharomyces cerevisiae+ 1, 2 or 3% Lactobacillus …

Abstract Latar Belakang: Roti salah satu makanan yang praktis, yang dapat dikonsumsi baik
sebagai makanan selingan ataupun sarapan. Salah satu bahan penting dalam pembuatan …

Rope spoilage of bread is produced by bacteria belonging to Bacillus genus. Insufficient
cleaning of the wheat before the milling operation contributes to obtaining flour with a high …

Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder
addition Page 6 ─── Ukrainian Food Journal. 2023. Volume 12. Issue 1 ─── 6 …

Orange fleshed sweet potato (OFSP) puree has been promoted as a functional ingredient in
bread with the overall aim of alleviating vitamin A deficiency (VAD). OFSP puree bread has …

Introduction. The characteristics of sponge cakes with partially replaced of wheat flour with
milk thistle seed powder are presented in this study. Materials and methods. Milk thistle …