Cargando…

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bender, Denisse, Fraberger, Vera, Szepasvári, Palma, D’Amico, Stefano, Tömösközi, S., Cavazzi, G., Jäger, H., Domig, Konrad J., Schoenlechner, Regine
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Berlin Heidelberg 2017
Materias:	Original Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6448362/ https://www.ncbi.nlm.nih.gov/pubmed/31007599 http://dx.doi.org/10.1007/s00217-017-3020-1

Ejemplares similares

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum
por: Schoenlechner, Regine, et al.
Publicado: (2023)

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria
por: Fraberger, Vera, et al.
Publicado: (2020)

Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat
por: Fraberger, Vera, et al.
Publicado: (2020)

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
por: Xu, Dan, et al.
Publicado: (2019)

Does sourdough bread provide clinically relevant health benefits?
por: D’Amico, Vera, et al.
Publicado: (2023)

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains
por: Rumler, Rubina, et al.
Publicado: (2023)

Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes
por: Bender, Denisse, et al.
Publicado: (2017)

Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs
por: Fraberger, Vera, et al.
Publicado: (2018)

Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
por: Cappa, Carola, et al.
Publicado: (2016)

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
por: Gharekhani, Mehdi, et al.
Publicado: (2021)

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
por: Chochkov, Rosen, et al.
Publicado: (2022)

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
por: Peñalver, Rocío, et al.
Publicado: (2023)

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?
por: Schall, Eszter, et al.
Publicado: (2020)

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour
por: Venturi, Manuel, et al.
Publicado: (2019)

Ropiness in Bread—A Re-Emerging Spoilage Phenomenon
por: Pacher, Nicola, et al.
Publicado: (2022)

Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach
por: Nissen, Lorenzo, et al.
Publicado: (2020)

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
por: Galoburda, Ruta, et al.
Publicado: (2020)

Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
por: Nionelli, Luana, et al.
Publicado: (2016)

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics
por: Sevgili, Ayse, et al.
Publicado: (2023)

Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes
por: Rawdkuen, Saroat, et al.
Publicado: (2022)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
por: Rashmi, Bennur Somashekharaiah, et al.
Publicado: (2020)

Teff Type-I Sourdough to Produce Gluten-Free Muffin
por: Dingeo, Cinzia, et al.
Publicado: (2020)

Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread
por: Reidzane, Sanita, et al.
Publicado: (2022)

Production of wheat bread without preservatives using sourdough starters
por: Denkova, Rositsa, et al.
Publicado: (2014)

The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread
por: Diowksz, Anna, et al.
Publicado: (2020)

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
por: Reese, Aspen T., et al.
Publicado: (2020)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
por: Illueca, Francisco, et al.
Publicado: (2023)

A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis
por: Ogilvie, Olivia J., et al.
Publicado: (2021)

Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition
por: Ramos, Laura, et al.
Publicado: (2021)

High Protein Substitutes for Gluten in Gluten-Free Bread
por: Skendi, Adriana, et al.
Publicado: (2021)

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
por: Arendt, Elke K, et al.
Publicado: (2011)

The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb
por: Amann, Laura Sophie, et al.
Publicado: (2022)

Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread
por: Pejcz, Ewa, et al.
Publicado: (2023)

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
por: Urien, Charlotte, et al.
Publicado: (2019)

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
por: Pontonio, Erica, et al.
Publicado: (2017)

Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis
por: Chung, Pei-Ling, et al.
Publicado: (2020)

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
por: Plessas, Stavros, et al.
Publicado: (2020)

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
por: Sanmartin, Chiara, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_gcs617ibq3nu2i3cr9nm78sc09