The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Michele Rigon Spier - One of the best experts on this subject based on the ideXlab platform.
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Overview of Sourdough Technology: from Production to Marketing
Food and Bioprocess Technology, 2018Co-Authors: Francieli Begnini Siepmann, Nina Waszczynskyj, Valery Ripari, Michele Rigon SpierAbstract:Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as sponge dough in bread making. Sourdough may have four classifications according to the fermentation type and the technological Process used. On sourdough type I, the fermentation of yeasts and LAB present in the flour occurs spontaneously whereas in type II, fermentation occurs after the inoculation of a starter culture. Type III is simply type II sourdough dehydrated and type IV is a mixture of type I and type II sourdough, produced on laboratory scale. With LAB’s growth during fermentation, pH decreases with subsequent hydrolysis of starch and protein, favoring the growth of yeasts. The yeast in turn, releases amino acids during autolysis, contributing to the growth of LAB. Due to this synergistic growth of LAB and yeasts, the products obtained from sourdough show more concentration of flavor, more elastic dough, and a longer shelf life than bread fermented only by yeast. Although, the benefits of this technology, using sourdough, is present just in a few countries, where it is also possible to obtain the dehydrated sourdough starters, for domestic use, in local supermarkets. Due to its Fermentative Process complexity, this paper presents updated information about the fabrication Process of sourdough, main factors affecting this Process, benefits of sourdough use for bakery products, and the varieties of dehydrated sourdough commercially available throughout the world.
Francieli Begnini Siepmann - One of the best experts on this subject based on the ideXlab platform.
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Overview of Sourdough Technology: from Production to Marketing
Food and Bioprocess Technology, 2018Co-Authors: Francieli Begnini Siepmann, Nina Waszczynskyj, Valery Ripari, Michele Rigon SpierAbstract:Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as sponge dough in bread making. Sourdough may have four classifications according to the fermentation type and the technological Process used. On sourdough type I, the fermentation of yeasts and LAB present in the flour occurs spontaneously whereas in type II, fermentation occurs after the inoculation of a starter culture. Type III is simply type II sourdough dehydrated and type IV is a mixture of type I and type II sourdough, produced on laboratory scale. With LAB’s growth during fermentation, pH decreases with subsequent hydrolysis of starch and protein, favoring the growth of yeasts. The yeast in turn, releases amino acids during autolysis, contributing to the growth of LAB. Due to this synergistic growth of LAB and yeasts, the products obtained from sourdough show more concentration of flavor, more elastic dough, and a longer shelf life than bread fermented only by yeast. Although, the benefits of this technology, using sourdough, is present just in a few countries, where it is also possible to obtain the dehydrated sourdough starters, for domestic use, in local supermarkets. Due to its Fermentative Process complexity, this paper presents updated information about the fabrication Process of sourdough, main factors affecting this Process, benefits of sourdough use for bakery products, and the varieties of dehydrated sourdough commercially available throughout the world.
Naoshi Fujimoto - One of the best experts on this subject based on the ideXlab platform.
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Bio-hythane production from cassava residue by two-stage Fermentative Process with recirculation
Bioresource technology, 2017Co-Authors: Hongyu Jiang, Yu Qin, Samir I. Gadow, Akihiro Ohnishi, Naoshi FujimotoAbstract:The two-stage hythane fermentation of cassava residue low in protein, rich in iron, and deficient in nickel and cobalt, resulted in failure after long-term operation, showing a radical decrease in methane production along with an increase in volatile fatty acids (VFAs) accumulation in the second stage. Based on the gap between theoretical demand and existing content of nutrients, the effect of their additions on hythane fermentation was validated in the repeated batch experiment and continuous experiment. The proliferation of hydrolysis bacteria, acidogens, and hydrogen producing bacteria and methanogens was guaranteed by sufficient N (0.7g/L), S (30mg/L), Ni (1.0mg/L), and Co (1.0mg/L), and the metabolism of a sustainable hythane fermentation was recovered. In this optimal nutrient combination of above trace elements, the highest hythane yield (426m3 hythane with 27.7% of hydrogen from 1ton of cassava residue) was obtained.
Nina Waszczynskyj - One of the best experts on this subject based on the ideXlab platform.
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Overview of Sourdough Technology: from Production to Marketing
Food and Bioprocess Technology, 2018Co-Authors: Francieli Begnini Siepmann, Nina Waszczynskyj, Valery Ripari, Michele Rigon SpierAbstract:Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as sponge dough in bread making. Sourdough may have four classifications according to the fermentation type and the technological Process used. On sourdough type I, the fermentation of yeasts and LAB present in the flour occurs spontaneously whereas in type II, fermentation occurs after the inoculation of a starter culture. Type III is simply type II sourdough dehydrated and type IV is a mixture of type I and type II sourdough, produced on laboratory scale. With LAB’s growth during fermentation, pH decreases with subsequent hydrolysis of starch and protein, favoring the growth of yeasts. The yeast in turn, releases amino acids during autolysis, contributing to the growth of LAB. Due to this synergistic growth of LAB and yeasts, the products obtained from sourdough show more concentration of flavor, more elastic dough, and a longer shelf life than bread fermented only by yeast. Although, the benefits of this technology, using sourdough, is present just in a few countries, where it is also possible to obtain the dehydrated sourdough starters, for domestic use, in local supermarkets. Due to its Fermentative Process complexity, this paper presents updated information about the fabrication Process of sourdough, main factors affecting this Process, benefits of sourdough use for bakery products, and the varieties of dehydrated sourdough commercially available throughout the world.
Valery Ripari - One of the best experts on this subject based on the ideXlab platform.
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Overview of Sourdough Technology: from Production to Marketing
Food and Bioprocess Technology, 2018Co-Authors: Francieli Begnini Siepmann, Nina Waszczynskyj, Valery Ripari, Michele Rigon SpierAbstract:Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as sponge dough in bread making. Sourdough may have four classifications according to the fermentation type and the technological Process used. On sourdough type I, the fermentation of yeasts and LAB present in the flour occurs spontaneously whereas in type II, fermentation occurs after the inoculation of a starter culture. Type III is simply type II sourdough dehydrated and type IV is a mixture of type I and type II sourdough, produced on laboratory scale. With LAB’s growth during fermentation, pH decreases with subsequent hydrolysis of starch and protein, favoring the growth of yeasts. The yeast in turn, releases amino acids during autolysis, contributing to the growth of LAB. Due to this synergistic growth of LAB and yeasts, the products obtained from sourdough show more concentration of flavor, more elastic dough, and a longer shelf life than bread fermented only by yeast. Although, the benefits of this technology, using sourdough, is present just in a few countries, where it is also possible to obtain the dehydrated sourdough starters, for domestic use, in local supermarkets. Due to its Fermentative Process complexity, this paper presents updated information about the fabrication Process of sourdough, main factors affecting this Process, benefits of sourdough use for bakery products, and the varieties of dehydrated sourdough commercially available throughout the world.