Sentences with phrase «prepared by the fermentation»

Throughout Africa, these porridges are prepared by the fermentation of maize, sorghum, millet or cassava.

Not exact matches

Caroline prepares hundreds of quarts of fermented vegetables a week and has found that she gets great results by using three to four high quality probiotic capsules to jump start the fermentation process.

Sunfiber ® is a dietary fiber prepared by enzymatic fermentation from Indian Guar Beans.

Foods that are prepared by bacterial fermentation, including yogurt, kefir, sauerkraut, tempeh, kimchi and others, contain these healthy microbes.

Many modern sourdough breads are prepared using faster - acting chemical methods or leavening agents that require only a few hours and do not utilize the extended fermentation of wheat flour by sourdough bacteria.

Caroline prepares hundreds of quarts of fermented vegetables a week and has found that she gets great results by using three to four high quality probiotic capsules to jump start the fermentation process.

A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel.