A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) identified 16S rDNA analysis, and selected strain (C. CP8) employed to ferment obtain standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed identif...

In this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of study was the effect green tea powder extracts (0.25%, 0.50%, 0.75% and 1.0%) on added bread. dynamic rheological properties doughs determined. Bread production carried out then texture analysis, specific volume, color DPPH total phenolic analysis per...

introduction: sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. commercial sourdough processes do not rely on fortuitous flora but on the use of specific starter cultures. there has ...

Thiamine is a water-soluble essential micronutrient, and grains are the main source of thiamine in human diet. Refining processes reduce content; therefore, many flours enriched with thiamine. Further processes, such as heating (baking), destabilize In doughs, partitions into aqueous phase (dough liquor). The objective this study was to document temperature effects on degradation reaction kinet...

Challenge tests are a clear opportunity for manufacturers interested in the evaluation of their management system with the aim to reduce the spread of foodborne pathogens. This is a main concern especially in ready-to-eat food in relation to the risk associated with Listeria monocytogenes. For small and medium-scale food industry the manufacturing practices and products formulation are characte...

Relevant final product quality factors for chicken meat burgers after frying and during consumption are for instance shape, shrinkage and bite. These parameters are not only determined by meat composition but also by the different processing steps. The interacting effects of process conditions and meat composition are extremely important for defining the final product properties. In the present...

The aim of this study was to determine the potential Andean Crop Flours (ACF) develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain in their composition. physico-chemical, rheological, microbiological and sensory properties from different blends following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna ind...

Demand to improve food quality attributes without the use of chemicals has risen exponentially in past few years. Non-thermal plasma (NTP) (also called ‘cold plasma’) is becoming increasingly popular for this purpose due its unique low-temperature and non-chemical nature. In present research, concept situ dielectric barrier discharge (DBD) treatment inside a rotational reactor direct wheat flou...