Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process

Bread Making of Durum Wheat With Chickpea Sourdough or Compressed Baker's Yeast

“…1997). The addition of chickpea sourdough extract also improved the durum wheat dough extensigraph values due to the effect of its organic acids, as reported by Barber et al (1991). Organic acid dough improvement is also reported by Singh et al (2002).…”

“…On the other hand, the dough-improving properties of citric acid in the presence of salt have also been reported (Preston and Hoseney 1991 et al 1997). The addition of chickpea sourdough extract also improved the durum wheat dough extensigraph values due to the effect of its organic acids, as reported by Barber et al (1991). Organic acid dough improvement is also reported by Singh et al (2002).…”

Lactobacilli in sourdough fermentation

“…sanfranciscensis and S. exiguus. However, maltose utilization by maltose-positive yeasts only begins when available glucose and fructose are depleted (Barber, Baguena, Benedito de Barber, & Martinez-Anaya, 1991). Amino acid production by yeasts stimulates Lb.…”

Nuevas Estrategias Para Incrementar La Calidad Nutricional De Productos De Panadería. Efecto Sobre El Contenido De Fitatos Y La Biodisponibilidad De Hierro en Caco-2

“…Increased firmness with addition of sourdough was at least partly due to the lower specific volume found in these samples. Softer breads were found after the inclusion of mature sourdough in the bread formulation, which might depend on the number of stages used in sourdough preparation (Barber et al, 1991). The parameters that describe crumb grain features did not show any significant difference between samples (Table 2).…”

“…The metabolite production for B. pseudocatenulatum after growing in synthetic medium containing different energy sources showed a molar ratio between 0.38 and 0.74 (results not shown). Although the optimum in industrial sourdough fermentation of wheat is considered around 2.5 (Röcken 1996;Hammes & Gänzle, 1998), this value can vary over wider ranges (Barber et al, 1991). Lactic and acetic acid production was considered the main reason for the decrease in the value of pH after sourdough fermentation.…”