Polysaccharides produced by a wide variety of microorganisms are generally water-soluble
gums and possess novel and unique properties. Due to their low cost, these biopolymers …

In this study, spray-dried and freeze-dried sourdough powders were produced and
characterized. In addition, the powder samples were used to produce sourdough breads …

The chemical, microbiological, and texture characteristics and rheological properties of
sourdoughs were studied in the course of fermentations at 25 and 35 C over a period of 72 …

The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute
positively with the long fermentation products. This study aimed to evaluate the effect of the …

The study reveals the influence of ascorbic acid and salt on the fermentation of fresh and
frozen doughs made with free and alginate-immobilized yeast cells. The evolution profiles of …

The aim of this study was to investigate the influence of additives such as plants belonging
to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum …

Retardation of microbial spoilage of bread can be achieved by the use of spontaneous
sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid …

Gluten-free (GF) baked goods available in the market are often poor in nutrients, such as
protein, dietary fibre, micronutrients and bioactive compounds, and have low technological …

Nowadays celiac disease is becoming more common. It is the autonomic genetic disease
that is accompanied by damage to the intestines due to a reaction to eating some proteins …

This work studied rheological and thermal properties of dough and textural and
microstructural features of bread with pulque, a white sap made from the juice of certain …