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Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) ﬂours: Chemical characterization and their use for sourdough fermentation
This study aimed at characterizing the chemical and microbiological composition of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours and at exploiting their potential for sourdough fermentation. Both the flours ...
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the kinetics of acidification, were used as starters for the manufacture of sourdough fermented wheat germ. A bread ...
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten
This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of ...
Utilization of African grains for sourdough bread making
Acha and Iburu flours were singly subjected to sourdough fermentation with previously selected autochthonous starters. Sourdoughs were used (30%, wt/wt) as aroma carriers and acidifiers during short time fermentation with ...