This study aimed at assessing the effect of tap water on the:(i) lactic acid bacteria (LAB)
population of a traditional and mature sourdough; and (ii) establishment of LAB community …

The increased production of Greek-style yogurt in the past decade has induced the need for
the reintroduction of the nutrients of its byproduct, yogurt acid whey (YAW), into the food …

Purpose: The present study explored cookie making performance using Jeju magma
seawater to elucidate the effects of minerals in water on quality of baked goods. Methods …

During dough making wheat flour is mixed with (tap) water containing low anion/cation
levels. Research indicated that thiol oxidation kinetics and possibly the final bread product …

La investigación tuvo como objetivo la determinación de la vida útil del pan de molde sin
gluten con quinua (Chenopodium quinoa) utilizando los cambios de las propiedades físicas …

The functions of water in dough rheology and baking are numerous. The flour and water are
the basic components in dough formation. Three factors that determine the water quality …

Introduction: Consumers are increasingly aware of the significance of the food choices they
make, from a nutritional, environmental and social standpoint. The ingredient list, nutrition …

Purpose: This study was performed to investigate the effect of water hardness on bread
making performance for expanding the applicability of Jeju magma seawater. Methods …

Purpose: This study was performed to investigate the effect of water hardness on bread
making performance for expanding the applicability of Jeju magma seawater. Methods …

Purpose: The present study explored cookie making performance using Jeju magma
seawater to elucidate the effects of minerals in water on quality of baked goods. Methods …