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Evidence: 68 • authority: 92

Traditional and Emerging Strategies for Bread Preservation: A Sourdough-Centered Critical Review.. Bread is highly susceptible to microbial spoilage and quality deterioration, creating a continued need for effective and consumer-acceptable preservation strategies. This critical review examines traditional and emerging approaches for bread preservation, including physical, chemical, and biological methods, with sourdough considered as the focal clean-label strategy. Physical approaches such as freezing and advanced packaging are effective for delaying spoilage, but their protection is often limited by cost, cold-chain dependence, or reduced post-opening efficacy. Chemical preservatives remai…

Evidence: 68 • authority: 72

Evidence: 62 • authority: 92

Evidence: 62 • authority: 72

Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be unleavened. In many countries, mass-pr…

Evidence: 56 • authority: 92

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation.. This study investigated kombucha as an innovative functional starter for sourdough breadmaking. A kombucha-based sourdough was prepared and reached technological maturity in just 5 days, significantly faster than conventional spontaneous fermentation. Its performance was compared against a traditional artisanal sourdough control. Bread quality was comprehensively evaluated through physicochemical, structural, and sensory assessments. Results demonstrate that kombucha breads exhibit specific volume, crumb structure, texture, and staling behavi…

Evidence: 56 • authority: 72

Evidence: 56 • authority: 72

Sourdough is a leavening agent containing naturally occurring yeast and lactobacillus bacteria. The term is used to describe bread baked with sourdough, while the sourdough itself is referred to as a starter. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping qualities.

Evidence: 49 • authority: 92

<i>In Situ</i> Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture.. Although some lactic acid bacteria species harbor genes encoding α-glucanotransferases (4,6-α-GTase and 4,3-α-GTase), the technological and functional implications of these enzymes within sourdough ecosystems remain poorly understood. This study investigated the effects associated with α-GTase-positive and α-GTase-negative strains of Limosilactobacillus reuteri and L. fermentum on sourdough microbiota, bread quality, and starch digestibility. Starter culture inoculation steered the assembly of the sourd…

Evidence: 49 • authority: 72

Injera, also known as taita (Amharic: እንጀራ, romanized: ənǧära, [ɨnd͡ʒəra]; Tigrinya: ጣይታ, romanized: ṭayta; Oromo: buddeena), is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, injera is a staple. Injera is central to the dining process in Amhara society, like bread or rice elsewhere, and is usually stored in the mesob.

Evidence: 49 • authority: 88

Evidence: 49 • authority: 88

Evidence: 43 • authority: 80

Review for "Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties"