نتایج جستجو برای: sourdough
تعداد نتایج: 523 فیلتر نتایج به سال:
The aim of this work was to investigate the effect refreshments on growth endogenous microorganisms during liquid sourdough preparation by using an Italian and Mexican wheat flours its effects physico-chemical properties (pH, total titratable acidity, water activity, moisture content reducing sugars). sourdoughs were prepared (DY 200) incubated for 6 days at 20°C. refreshed every day compared w...
BACKGROUND Among the oligosaccharides that may positively affect the gut microbiota, xylo-oligosaccharides (XOS) and arabinoxylan oligosaccharides (AXOS) possess promising functional properties. Ingestion of XOS has been reported to contribute to anti-oxidant, anti-bacterial, immune-modulatory and anti-diabetic activities. Because of the structural complexity and chemical heterogeneity, complet...
BACKGROUND The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. METHODS A sourdough fermented endosperm rye bread (RB) and a standard white wheat bread (WB) as a ref...
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