Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking

The effect of exopolysaccharide producing Lactobacillus plantarum strain addition on sourdough and wheat bread quality

(2019) Y. Gezginc et al.   Quality Assurance and Safety of Crops & Foods

Powder Flow Tester (PFT): a new tool to evaluate wheat flour dough behavior by measuring unconfined failure strength under variable consolidation stresses

(2018) Ertan Ermis et al.   Journal of Food Measurement and Characterization

Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

(2018) A.G. Tafti et al.   CZECH JOURNAL OF FOOD SCIENCES

Stabilization of sourdough starter by spray drying technique: New breadmaking perspective

(2018) Anna Reale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread

(2017) Dubravka Novotni et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Gluten-Free Bread Prepared with Fresh and Freeze-Dried Rice Sourdough-Texture and Sensory Evaluation

(2016) Renata Różyło et al.   JOURNAL OF TEXTURE STUDIES

Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread

(2016) Gidmwork Abera et al.   Food Science & Nutrition

Flow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XS

(2015) Katarina Slettengren et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Sourdough reduces sodium in wheat flour doughs

(2015) Amanda de C. Nogueira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

(2014) Renata Różyło et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Physico-chemical and functional properties of spray-dried sourdough in breadmaking

(2013) Abolfazl Golshan Tafti et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of sourdough at different concentrations on quality and shelf life of bread

(2013) E. Torrieri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdough Technology-A Traditional Way for Wholesome Foods: A Review

(2011) Rupesh S. Chavan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Quantitative detection of lactic acid bacteria in dried sourdoughs using real-time PCR

(2011) Melanie Wieschebrock et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Spray Drying of Yogurt: Optimization of Process Conditions for Improving Viability and Other Quality Attributes

(2010) Banu Koc et al.   DRYING TECHNOLOGY

Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

(2010) Daliborka Koceva Komlenić et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

(2010) A. CORSETTI et al.   JOURNAL OF FOOD SCIENCE

Prediction of Bulk Powder Flow Performance Using Comprehensive Particle Size and Particle Shape Distributions

(2010) Weili Yu et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

(2009) Yasemin Sterr et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY