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... the tools have been developed by scientists working within precompetitive networks such as ti food and nutrition (tifn) and the kluyver centre for genomics of industrial fermentation (kc), and are directly applied for and with industry at nizo food research

... the authors, from the department of microbiology at the university of agriculture, nigeria, reported that sourdough fermentation of the african grains “increased the nutritional and sensory qualities and the potential application for bakery industry

... published in lwt - food science and technology, the research investigates the effect of bran extrusion on bread quality, reporting that using extruded bran also reduces the loss of dough height during fermentation to a greater extent than untreated bran, and produces a higher volume and better firmness than breads with normal bran

... last march saw the swiss group teaming up with the board in a project that involves callebaut helping the country’s cocoa growers optimise their fermentation methods using microbial starter cultures, while utilising the board’s research facilities

... other new ingredients include a bacteria blend for malolactic fermentation – a wine making process designed to create rounder, softer wines

... the authors explained that pectinases produced by yeasts are preferred as commercial production strains because the yeast isolates are generally recognised as safe (gras) for food production, and also have shorter fermentation cycles ... the fermentation cycle of yeasts is between 18 and 24 hours, whereas those of molds and fungus are over 48 hours

... they added that fermented doughs were obtained after bulk fermentation of 10 minutes, dividing (100 g of dough), moulding and proofing up to maximum volume increment (1 hour) and were baked at 170°c for 20 minutes to make bread

... in addition to this, poelma said the company has built fermentation houses, and developed its access to global markets

... the authors said that they made ph measurements of dough samples at regular intervals, using a crison 2002 ph meter, from the moment the sample was placed in the fermentation chamber and up to 50 minutes

... the authors said that they made ph measurements of dough samples at regular intervals, using a crison 2002 ph meter, from the moment the sample was placed in the fermentation chamber and up to 50 minutes