Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)

Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for im...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Anam Zahra [verfasserIn] Umar Farooq [verfasserIn] Muhammad Tariq Saeed [verfasserIn] Muhammad Yousaf Quddoos [verfasserIn] Amna Hameed [verfasserIn] Madiha Iftikhar [verfasserIn] Amna Noreen [verfasserIn] Syeda Mahvish Zahra [verfasserIn] Ashiq Hussain [verfasserIn] Syeda Ramsha Bukhari [verfasserIn] Ayesha Rafique [verfasserIn] Syeda Nimra Naqvi [verfasserIn] Faiqa Chaudhry [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Fermentation: Sensory characteristics Sourdough bread Microbiota Nine-point scales Lactic acid bacteria

Übergeordnetes Werk:	In: Food Chemistry Advances - Elsevier, 2022, 1(2022), Seite 100094-
Übergeordnetes Werk:	volume:1 ; year:2022 ; pages:100094-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.focha.2022.100094

Katalog-ID:	DOAJ085350486

Internformat


LEADER	01000naa a22002652 4500
001	DOAJ085350486
003	DE-627
005	20230311034738.0
007	cr uuu---uuuuu
008	230311s2022 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1016/j.focha.2022.100094 \|2 doi
035			\|a (DE-627)DOAJ085350486
035			\|a (DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
050		0	\|a TP368-456
100	0		\|a Anam Zahra \|e verfasserin \|4 aut
245	1	0	\|a Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)
264		1	\|c 2022
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread.
650		4	\|a Fermentation: Sensory characteristics
650		4	\|a Sourdough bread
650		4	\|a Microbiota
650		4	\|a Nine-point scales
650		4	\|a Lactic acid bacteria
653		0	\|a Food processing and manufacture
700	0		\|a Umar Farooq \|e verfasserin \|4 aut
700	0		\|a Muhammad Tariq Saeed \|e verfasserin \|4 aut
700	0		\|a Muhammad Yousaf Quddoos \|e verfasserin \|4 aut
700	0		\|a Amna Hameed \|e verfasserin \|4 aut
700	0		\|a Madiha Iftikhar \|e verfasserin \|4 aut
700	0		\|a Amna Noreen \|e verfasserin \|4 aut
700	0		\|a Syeda Mahvish Zahra \|e verfasserin \|4 aut
700	0		\|a Ashiq Hussain \|e verfasserin \|4 aut
700	0		\|a Syeda Ramsha Bukhari \|e verfasserin \|4 aut
700	0		\|a Ayesha Rafique \|e verfasserin \|4 aut
700	0		\|a Syeda Nimra Naqvi \|e verfasserin \|4 aut
700	0		\|a Faiqa Chaudhry \|e verfasserin \|4 aut
773	0	8	\|i In \|t Food Chemistry Advances \|d Elsevier, 2022 \|g 1(2022), Seite 100094- \|w (DE-627)1799510484 \|x 2772753X \|7 nnns
773	1	8	\|g volume:1 \|g year:2022 \|g pages:100094-
856	4	0	\|u https://doi.org/10.1016/j.focha.2022.100094 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99 \|z kostenfrei
856	4	0	\|u http://www.sciencedirect.com/science/article/pii/S2772753X2200082X \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/2772-753X \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2006
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4393
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 1 \|j 2022 \|h 100094-

Indexfelder

author_variant	a z az u f uf m t s mts m y q myq a h ah m i mi a n an s m z smz a h ah s r b srb a r ar s n n snn f c fc
matchkey_str	article:2772753X:2022----::nacmnosnoytrbtsnmnrlotnosuduhrabmasfirbaclu
hierarchy_sort_str	2022
callnumber-subject-code	TP
publishDate	2022
allfields	10.1016/j.focha.2022.100094 doi (DE-627)DOAJ085350486 (DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99 DE-627 ger DE-627 rakwb eng TP368-456 Anam Zahra verfasserin aut Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread. Fermentation: Sensory characteristics Sourdough bread Microbiota Nine-point scales Lactic acid bacteria Food processing and manufacture Umar Farooq verfasserin aut Muhammad Tariq Saeed verfasserin aut Muhammad Yousaf Quddoos verfasserin aut Amna Hameed verfasserin aut Madiha Iftikhar verfasserin aut Amna Noreen verfasserin aut Syeda Mahvish Zahra verfasserin aut Ashiq Hussain verfasserin aut Syeda Ramsha Bukhari verfasserin aut Ayesha Rafique verfasserin aut Syeda Nimra Naqvi verfasserin aut Faiqa Chaudhry verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100094- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100094- https://doi.org/10.1016/j.focha.2022.100094 kostenfrei https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99 kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X2200082X kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100094-
spelling	10.1016/j.focha.2022.100094 doi (DE-627)DOAJ085350486 (DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99 DE-627 ger DE-627 rakwb eng TP368-456 Anam Zahra verfasserin aut Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread. Fermentation: Sensory characteristics Sourdough bread Microbiota Nine-point scales Lactic acid bacteria Food processing and manufacture Umar Farooq verfasserin aut Muhammad Tariq Saeed verfasserin aut Muhammad Yousaf Quddoos verfasserin aut Amna Hameed verfasserin aut Madiha Iftikhar verfasserin aut Amna Noreen verfasserin aut Syeda Mahvish Zahra verfasserin aut Ashiq Hussain verfasserin aut Syeda Ramsha Bukhari verfasserin aut Ayesha Rafique verfasserin aut Syeda Nimra Naqvi verfasserin aut Faiqa Chaudhry verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100094- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100094- https://doi.org/10.1016/j.focha.2022.100094 kostenfrei https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99 kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X2200082X kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100094-
allfields_unstemmed	10.1016/j.focha.2022.100094 doi (DE-627)DOAJ085350486 (DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99 DE-627 ger DE-627 rakwb eng TP368-456 Anam Zahra verfasserin aut Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread. Fermentation: Sensory characteristics Sourdough bread Microbiota Nine-point scales Lactic acid bacteria Food processing and manufacture Umar Farooq verfasserin aut Muhammad Tariq Saeed verfasserin aut Muhammad Yousaf Quddoos verfasserin aut Amna Hameed verfasserin aut Madiha Iftikhar verfasserin aut Amna Noreen verfasserin aut Syeda Mahvish Zahra verfasserin aut Ashiq Hussain verfasserin aut Syeda Ramsha Bukhari verfasserin aut Ayesha Rafique verfasserin aut Syeda Nimra Naqvi verfasserin aut Faiqa Chaudhry verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100094- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100094- https://doi.org/10.1016/j.focha.2022.100094 kostenfrei https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99 kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X2200082X kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100094-
allfieldsGer	10.1016/j.focha.2022.100094 doi (DE-627)DOAJ085350486 (DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99 DE-627 ger DE-627 rakwb eng TP368-456 Anam Zahra verfasserin aut Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread. Fermentation: Sensory characteristics Sourdough bread Microbiota Nine-point scales Lactic acid bacteria Food processing and manufacture Umar Farooq verfasserin aut Muhammad Tariq Saeed verfasserin aut Muhammad Yousaf Quddoos verfasserin aut Amna Hameed verfasserin aut Madiha Iftikhar verfasserin aut Amna Noreen verfasserin aut Syeda Mahvish Zahra verfasserin aut Ashiq Hussain verfasserin aut Syeda Ramsha Bukhari verfasserin aut Ayesha Rafique verfasserin aut Syeda Nimra Naqvi verfasserin aut Faiqa Chaudhry verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100094- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100094- https://doi.org/10.1016/j.focha.2022.100094 kostenfrei https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99 kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X2200082X kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100094-
allfieldsSound	10.1016/j.focha.2022.100094 doi (DE-627)DOAJ085350486 (DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99 DE-627 ger DE-627 rakwb eng TP368-456 Anam Zahra verfasserin aut Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread. Fermentation: Sensory characteristics Sourdough bread Microbiota Nine-point scales Lactic acid bacteria Food processing and manufacture Umar Farooq verfasserin aut Muhammad Tariq Saeed verfasserin aut Muhammad Yousaf Quddoos verfasserin aut Amna Hameed verfasserin aut Madiha Iftikhar verfasserin aut Amna Noreen verfasserin aut Syeda Mahvish Zahra verfasserin aut Ashiq Hussain verfasserin aut Syeda Ramsha Bukhari verfasserin aut Ayesha Rafique verfasserin aut Syeda Nimra Naqvi verfasserin aut Faiqa Chaudhry verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100094- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100094- https://doi.org/10.1016/j.focha.2022.100094 kostenfrei https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99 kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X2200082X kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100094-
language	English
source	In Food Chemistry Advances 1(2022), Seite 100094- volume:1 year:2022 pages:100094-
sourceStr	In Food Chemistry Advances 1(2022), Seite 100094- volume:1 year:2022 pages:100094-
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Fermentation: Sensory characteristics Sourdough bread Microbiota Nine-point scales Lactic acid bacteria Food processing and manufacture
isfreeaccess_bool	true
container_title	Food Chemistry Advances
authorswithroles_txt_mv	Anam Zahra @@aut@@ Umar Farooq @@aut@@ Muhammad Tariq Saeed @@aut@@ Muhammad Yousaf Quddoos @@aut@@ Amna Hameed @@aut@@ Madiha Iftikhar @@aut@@ Amna Noreen @@aut@@ Syeda Mahvish Zahra @@aut@@ Ashiq Hussain @@aut@@ Syeda Ramsha Bukhari @@aut@@ Ayesha Rafique @@aut@@ Syeda Nimra Naqvi @@aut@@ Faiqa Chaudhry @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	1799510484
id	DOAJ085350486
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ085350486</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230311034738.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230311s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.focha.2022.100094</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ085350486</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Anam Zahra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fermentation: Sensory characteristics</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sourdough bread</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Microbiota</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Nine-point scales</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Lactic acid bacteria</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Umar Farooq</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Muhammad Tariq Saeed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Muhammad Yousaf Quddoos</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Amna Hameed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Madiha Iftikhar</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Amna Noreen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Syeda Mahvish Zahra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ashiq Hussain</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Syeda Ramsha Bukhari</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ayesha Rafique</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Syeda Nimra Naqvi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Faiqa Chaudhry</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Food Chemistry Advances</subfield><subfield code="d">Elsevier, 2022</subfield><subfield code="g">1(2022), Seite 100094-</subfield><subfield code="w">(DE-627)1799510484</subfield><subfield code="x">2772753X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:1</subfield><subfield code="g">year:2022</subfield><subfield code="g">pages:100094-</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.focha.2022.100094</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/article/pii/S2772753X2200082X</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2772-753X</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">1</subfield><subfield code="j">2022</subfield><subfield code="h">100094-</subfield></datafield></record></collection>
callnumber-first	T - Technology
author	Anam Zahra
spellingShingle	Anam Zahra misc TP368-456 misc Fermentation: Sensory characteristics misc Sourdough bread misc Microbiota misc Nine-point scales misc Lactic acid bacteria misc Food processing and manufacture Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)
authorStr	Anam Zahra
ppnlink_with_tag_str_mv	@@773@@(DE-627)1799510484
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut aut aut aut aut aut aut aut aut aut aut
collection	DOAJ
remote_str	true
callnumber-label	TP368-456
illustrated	Not Illustrated
issn	2772753X
topic_title	TP368-456 Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae) Fermentation: Sensory characteristics Sourdough bread Microbiota Nine-point scales Lactic acid bacteria
topic	misc TP368-456 misc Fermentation: Sensory characteristics misc Sourdough bread misc Microbiota misc Nine-point scales misc Lactic acid bacteria misc Food processing and manufacture
topic_unstemmed	misc TP368-456 misc Fermentation: Sensory characteristics misc Sourdough bread misc Microbiota misc Nine-point scales misc Lactic acid bacteria misc Food processing and manufacture
topic_browse	misc TP368-456 misc Fermentation: Sensory characteristics misc Sourdough bread misc Microbiota misc Nine-point scales misc Lactic acid bacteria misc Food processing and manufacture
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Food Chemistry Advances
hierarchy_parent_id	1799510484
hierarchy_top_title	Food Chemistry Advances
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)1799510484
title	Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)
ctrlnum	(DE-627)DOAJ085350486 (DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99
title_full	Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)
author_sort	Anam Zahra
journal	Food Chemistry Advances
journalStr	Food Chemistry Advances
callnumber-first-code	T
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2022
contenttype_str_mv	txt
container_start_page	100094
author_browse	Anam Zahra Umar Farooq Muhammad Tariq Saeed Muhammad Yousaf Quddoos Amna Hameed Madiha Iftikhar Amna Noreen Syeda Mahvish Zahra Ashiq Hussain Syeda Ramsha Bukhari Ayesha Rafique Syeda Nimra Naqvi Faiqa Chaudhry
container_volume	1
class	TP368-456
format_se	Elektronische Aufsätze
author-letter	Anam Zahra
doi_str_mv	10.1016/j.focha.2022.100094
author2-role	verfasserin
title_sort	enhancement of sensory attributes and mineral content of sourdough bread by means of microbial culture and yeast (saccharomyces cerevisiae)
callnumber	TP368-456
title_auth	Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)
abstract	Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread.
abstractGer	Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread.
abstract_unstemmed	Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700
title_short	Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)
url	https://doi.org/10.1016/j.focha.2022.100094 https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99 http://www.sciencedirect.com/science/article/pii/S2772753X2200082X https://doaj.org/toc/2772-753X
remote_bool	true
author2	Umar Farooq Muhammad Tariq Saeed Muhammad Yousaf Quddoos Amna Hameed Madiha Iftikhar Amna Noreen Syeda Mahvish Zahra Ashiq Hussain Syeda Ramsha Bukhari Ayesha Rafique Syeda Nimra Naqvi Faiqa Chaudhry
author2Str	Umar Farooq Muhammad Tariq Saeed Muhammad Yousaf Quddoos Amna Hameed Madiha Iftikhar Amna Noreen Syeda Mahvish Zahra Ashiq Hussain Syeda Ramsha Bukhari Ayesha Rafique Syeda Nimra Naqvi Faiqa Chaudhry
ppnlink	1799510484
callnumber-subject	TP - Chemical Technology
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.1016/j.focha.2022.100094
callnumber-a	TP368-456
up_date	2024-07-03T14:13:15.440Z
_version_	1803567492440784896
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ085350486</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230311034738.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230311s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.focha.2022.100094</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ085350486</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ18a6797d192049cc8294d7b74a2b9c99</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Anam Zahra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for improving sensory attributes and enhancing availability of minerals. Materials and methods: Three Lactic acid bacterial strains L. Plantarum Е90, L. Brevis Е12, and L. acidophillus ATCC4356 and specific doses of yeast Saccharomyces Cerevisiae were used to prepare sourdough bread. The standard solutions of minerals were run for analysis by flame atomic absorption spectrophotometer (Model: AA-6300, Kayoto, Japan). The sourdough was evaluated for pH and minerals and sensory evaluated by different panels of expert judges using nine-point hedonic scales. Results: The results showed that overall sensory characteristics (crust color, acid flavor, acid taste, texture, chewability and acceptability) were obtained significant in culture dose of 2%, culture type C2 (L. Brevis Е120) and fermentation time of 6 h. Fermentation and optimum acidity (lower pH) was obtained in C2 (L. Brevis Е120) and C3 L acidophilus ATCC4356. The mineral bioavailability (Fe and Zn), significant results were obtained from culture type C3 (L. acidophillus ATCC4356), culture dose of 1.5% and 2% and fermentation time of 6 h. Conclusion: The sourdough bread prepares by using culture type C2 (L. Brevis Е120), improves sensory qualities and C3(L. acidophillus ATCC4356) improves nutritional level in sour dough bread.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fermentation: Sensory characteristics</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sourdough bread</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Microbiota</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Nine-point scales</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Lactic acid bacteria</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Umar Farooq</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Muhammad Tariq Saeed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Muhammad Yousaf Quddoos</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Amna Hameed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Madiha Iftikhar</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Amna Noreen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Syeda Mahvish Zahra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ashiq Hussain</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Syeda Ramsha Bukhari</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ayesha Rafique</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Syeda Nimra Naqvi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Faiqa Chaudhry</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Food Chemistry Advances</subfield><subfield code="d">Elsevier, 2022</subfield><subfield code="g">1(2022), Seite 100094-</subfield><subfield code="w">(DE-627)1799510484</subfield><subfield code="x">2772753X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:1</subfield><subfield code="g">year:2022</subfield><subfield code="g">pages:100094-</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.focha.2022.100094</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/18a6797d192049cc8294d7b74a2b9c99</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/article/pii/S2772753X2200082X</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2772-753X</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">1</subfield><subfield code="j">2022</subfield><subfield code="h">100094-</subfield></datafield></record></collection>
score	7.397874

Nicht das Richtige dabei?

Schreiben Sie uns!

Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?