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Showing 1 to 16 of 16 for “"sourdough"”.
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sourdough architecture
… and climate. This thesis states that, like sourdough starter, architecture arises from nature (flour and water) in the form of building materials and their physical existence, and with natural forces (wild yeast fermentation) such as rain or wind. Sourdough architecture is a pre-manual for …
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Improving the quality of non-wheat bread made from maize using sourdough fermentation
… were investigated. The first was a traditional sourdough method used in Lesotho for making steamed bread. This involved addition of spontaneously fermenting sorghum malt sourdough (equivalent to 15% of the total maize flour) and pre-gelatinization of the starch in the maize flour with boiling …
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
The application of sourdough can improve texture, structure, nutritional value, staling rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the …
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Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting
… maize flour starch pre-gelatinization, zein, sourdough fermented maize flour and surfactant (DATEM) addition were investigated. Dough sheeting is a simple technology that has been used for development of dough from wheat flour of low protein quality. Dough sheeting of maize flour without …
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Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in wheat and gluten-free bread
… using in vitro trials and in situ sourdough fermentations of quinoa, rice and wheat flours as biopreservatives in breads. Their contribution to quality and shelf life extension on bread was compared and related to their metabolic activity and substrate features. Moreover, the …
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Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains
… to compensate NaCl with the use of functional sourdoughs. Three strains were used for the application of low-salt bread; L. amylovorus DSM19280, W. cibaria MG1 and L. reuteri FF2hh2. The multifunctional strain L. reuteri FF2hh2 was tested the first time and its application could be demonstrated …
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of fiction and faction: Cultivating a Revolution in Suburbia
… action in suburbia are proposed: Scarborough Sourdough, a group of novice bakers establishing sourdough culture in Scarborough; and the Orange Jackets, a group of activists who don orange high-visibility hoodies and engage in direct action. Integrating actual places and events within an …
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Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
… particle size reduction in combination with a sourdough fermentation were investigated as BSG pre-treatment technologies to improve wheat-BSG composite dough and bread quality. Fractionation of dried BSG through roller milling enriched the protein of BSG flour, but gave poor loaf volume and …
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Towards bioengineered ecosystems: Three studies in invasion biology
… unwanted invaders. Chapter 2 introduces wild sourdough fermentations as a model system for the study of invasion biology through the lens of biopreservation. An experimental investigation of the robustness of traditional sourdough cultures to invasion was performed, exploring the role of …
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The impact of dietary components on gut microbiome modulation and health
… 4 examines the development of whole-grain sourdough bread with reduced FODMAP content, using different lactic acid bacteria (LAB) strains, to influence gut microbiota. In vitro fermentation studies showed that sourdough fermentation with Lactiplantibacillus plantarum FST1.7 enhanced acetate …
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Objects in Protest: Bread and Puppet Theater's (Non)Human Solidarities
… of analysis. I examine the way the theater uses sourdough bread and puppets as performing objects to create meaning, express ideology, apply tension within constructs of power, and demonstrate a model for co-dependent living between humans and objects
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Lactobacillus paracasei: an evaluation of the flavour diversification potential of the species through genomics, metabolomics and applications
… of isolates originating from cheese, yoghurt and sourdough. After genomic profiling, 99 strains were selected for future examination. The phenotypic characterisation included in vitro assessment of the key proteolytic enzyme activities, the most important factor contributing to the flavour …
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Ruolo di batteri lattici isolati da paste acide siciliane nell idrolisi delle gliadine antigeniche del glutine
Nel presente lavoro è stata valutata l attività proteolitica di batteri lattici isolati da paste acide tradizionali della Sicilia, provenienti dalle province di Catania, Enna, Palermo e Siracusa. I ceppi sono stati sottoposti d identificazione mediante PCR specie-specifica ed analisi RFLP del 16S …