Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method
نویسندگان
چکیده
منابع مشابه
Sourdough Technology—A Traditional Way for Wholesome Foods: A Review
In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of...
متن کاملA Special Laboratory Method to Prepare Colored Ceramic Glazes Without Lead, Using a traditional Glazing Technique
In this research, an ancient Iranian ceramic technology, which was published previously for the first time, has been used to produce various colored ceramic glazes. The color of such ancient glazes was always blue and the suitable body for that is unique due to high quartz content. There is no report of other color productions in productive workshop and scientific publications. The basic purp...
متن کاملDiversity of Lactobacillus Strains in Iranian Traditional Wheat Sourdough
Background: Lactic acid bacteria play a key role in sourdough fermentation. Lactobacilli are the most important group of lactic acid bacteria in sourdough. Therefore, the main objective of this study was to identify Lactobacillus strains in Iranian traditional wheat sourdoughs as a basis for further studies on the technological applications in the production of typical breads. Methods: Fourtee...
متن کاملP-168: To Increase The Success of Assisted Reproductive Techniques with Iranian Traditional Medicine (ITM)
Background: The use of assisted reproductive technique has been common for more than two decades that the success of these methods depends on several factors. However, despite the advances of modern infertility treatment succeed rate remains low. And despite the fact that in many cases the cause of infertility is clear, but in many cases the cause is unknown. In Iranian Traditional Medicine the...
متن کاملProduction of wheat bread without preservatives using sourdough starters
In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected st...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2020
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-020-04610-3