Bakery and Cereal Products

Narvhus, Judith; Sørhaug, T.

doi:10.1002/9781118308035.ch31

Cited by 4 publications

(2 citation statements)

References 54 publications

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“…Bread is produced using flour, water, salt and yeast, and has been in our diet from past to present (Narvhus and Sorhaug, 2012). In addition, continuous researches are carried out on bread, which is a good source of energy.…”

Section: Introductionmentioning

confidence: 99%

Functional Perspective on Sourdough Bread

Kezer

2022

Turkish JAF Sci.Tech.

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In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air and the ingredients used (flour, water, etc.) are active. In sourdough fermentation, yeast and lactic acid bacteria work together to form the natural flora. It has been proven by studies that breads prepared from sourdough have many advantages such as greater volume increase, stronger aroma, better crumb structure and long shelf life. In addition, sourdough fermentation has very important positive effects on human health. Various additives (malt flours, emulsifiers, microbial enzymes, dairy products, soy flour and potato flour) are used to delay the staling of bread. In the production of sourdough bread, high quality and long shelf-life breads can be obtained without the need for these additives. Thus, both natural and additive-free and functional breads are produced. In this review, it is aimed to raise awareness by giving information about the advantages of using sourdough in bread production. In the study, the concept of sourdough was discussed and information was given about the content of bread prepared using sourdough and its benefits on health.

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Section: Introductionmentioning

confidence: 99%

Functional Perspective on Sourdough Bread

Kezer

2022

Turkish JAF Sci.Tech.

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“…The production of bread is estimated to generate about 100 million tons per year, 65% of which is consumed in Europe [9]. During the storage of bread, a complex physicochemical process defined as staling occurs, mainly driven by the loss of moisture and retrogradation of starch [10]. Moreover, bread composition makes it susceptible to microbial attack, which is why preservatives that inhibit spore, mold, and/or yeast growth are used to reduce spoilage and ensure safety [11].…”

Section: Introductionmentioning

confidence: 99%

Bread as a Valuable Raw Material in Craft Ale Beer Brewing

Martin-Lobera

Aranda

Lozano-Martínez³

et al. 2022

Foods

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One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.

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The Structure of Cereal Grains and Their Products

Langton

Gutiérrex

2021

Whole Grains and Health

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Bakery and Cereal Products

Cited by 4 publications

References 54 publications

Functional Perspective on Sourdough Bread

Functional Perspective on Sourdough Bread

Bread as a Valuable Raw Material in Craft Ale Beer Brewing

The Structure of Cereal Grains and Their Products

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