Diets Premium
723 views
Download
Fermented Dough
1 / 1

Fermented Dough

g Fermented Pastry Dough Pastry Dough
193 KCAL KCAL / 100g
7.8g Protein
0.9g Fat
38.3g Carbohydrates
Fermented Pastry Dough Pastry Dough

Fermented Dough

193 KCAL / 100g
7.8g Protein
0.9g Fat
38.3g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alanine 0.25 g
Arginine 0.3 g
Ash 1.3 g
Calcium 13 mg
Carbohydrate 38.3 g
Chlorine 750 mg
Cholesterol 1 mg
Copper 0.1 mg
Cystine 0.15 g
Fat 0.9 g
Fatty monounsaturated 0.1 g
Fatty polyunsaturated 0.4 g
Fatty saturated 0.1 g
Fiber 2.5 g
Fiber insoluble 1.7 g
Fiber soluble 0.8 g
Fructose 0.1 g
Glucose 0.1 g
Glutamic acid 1.5 g
Glycine 0.2 g
Histidine 0.15 g
Iodine 0.9 µg
Iron 1.5 mg
Isoleucine 0.25 g
Leucine 0.5 g
Lysine 0.25 g
Magnesium 32 mg
Manganese 0.4 mg
Methionine 0.1 g
Natron 490 g
Omega 3 0.02 g
Omega 6 0.35 g
Phenylalanine 0.3 g
Phosphorus 110 mg
Potassium 120 mg
Proline 0.6 g
Protein 7.8 g
Salt 1.2 g
Selenium 3.5 µg
Serine 0.3 g
Sodium 470 mg
Starch 37.5 g
Sucrose 0.1 g
Sugar 0.3 g
Threonine 0.2 g
Tryptophan 0.08 g
Tyrosine 0.2 g
Valine 0.3 g
Vitamin A 1 µg
Vitamin B1 (Thiamin) 0.17 mg
Vitamin B12 (Cobalamin) 1 µg
Vitamin B2 (Riboflavin) 0.06 mg
Vitamin B3 (Niacin) 0.71 mg
Vitamin B5 (Pantothenic acid) 0.41 mg
Vitamin B6 (Pyridoxine) 0.17 mg
Vitamin B7 (Biotin) 0.5 mg
Vitamin B9 (Folate) 25.7 µg
Vitamin C (Ascorbic acid) 1 mg
Vitamin D 1 µg
Vitamin E 0.3 mg
Vitamin K 120 µg
Water 50.6 g
Zinc 1.1 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

The therapeutic application of probiotic formulations in obesity management, digestive disorders, and immune system enhancement – benefits and potential adverse reactions associated with bacterial supplementation

The salutary effects of foods rich in live lactic acid bacterial cultures have been empirically recognized for millennia, yet it was not until the groundbreaking research of Russian Nobel laureate Élie Metchnikoff in the early 20th century that the scientific community established a formal link between the consumption of fermented dairy products—particularly those containing the *Lactobacillus acidophilus* strain—and the remarkable longevity and robust health observed among rural Bulgarian populations. Contemporary evidence now substantiates that gut dysbiosis, an imbalance in microbial composition, may underlie not only gastrointestinal disturbances such as chronic constipation or recurrent diarrhea but also exert broader systemic effects, including compromised immune function and metabolic dysregulation. This principle was presciently articulated in an ancient Hindu proverb, which underscores the pivotal role of a balanced intestinal microbiota in sustaining physiological equilibrium:

View Details

Nutritional yeast flakes – nutritional profile, gut microbiome benefits, and versatile culinary applications

This product promotes the maintenance of optimal microbial balance within both the small and large intestines while simultaneously exhibiting properties that bolster the body’s resistance to pathogenic infections. It serves as a rich reservoir of trace minerals and vitamins—most notably those from the B-complex group—which play a pivotal role in neurological function. Within culinary contexts, it functions as a multifaceted ingredient that imparts a distinct, cheese-like and nutty flavor profile to dishes. Given that nutritional yeast flakes are derived from deactivated yeast cells, their consumption—even in raw form—does not induce digestive discomfort. Their versatility extends to a wide array of recipes: enhancing the taste of plant-based spreads, acting as a natural thickener for soups and sauces, or serving as an additive to fermented dairy products, thereby rendering them an indispensable tool for any culinary innovator.

View Details

Beer as a fermented beverage – classification of types, diversity of varieties, and comprehensive manufacturing process from raw materials to finished product

Beer ranks among the most widely consumed alcoholic beverages globally, with a history tracing back to antiquity—the earliest documented evidence of its production dates to over 4000 years before the Common Era. Within the context of Polish history, the oldest written references to this drink emerge in archival records from the year 1414, though there is compelling evidence to suggest that its integration into local customs and culinary practices predates this period significantly, with the beverage already holding a pivotal position in the daily lives of contemporary communities.

View Details

Beer as a fermented beverage: categorization of varieties, nutritional composition, and examination of its effects on the human body—can moderate consumption yield health benefits?

Alcohol has been an integral component of societal customs for millennia, playing a pivotal role in rituals, celebrations, and everyday social exchanges across diverse cultures. Among ethanol-containing beverages, beer holds a distinctive position—not merely due to its ancient origins tracing back over 6,000 years, but also because it ranks as the third most consumed drink globally, surpassed only by water and tea. The term "beer" derives from the Proto-Slavic word pivo, which originally denoted a generic "beverage." In contemporary markets, the selection of beers has expanded dramatically, encompassing everything from crisp, light lagers to robust stouts and artisanal craft brews with intricate flavor profiles. What underlying factors have cemented beer’s status as a staple of social gatherings? How do the defining characteristics of various beer styles differ, and could their nutritional and biochemical composition exert meaningful effects on consumer health?

View Details

Beer as a dual-nature substance: potential medicinal benefits and health hazards associated with the consumption of grain-fermented alcoholic beverage

Comprehensive outline of topics addressed in this document – a methodical examination of the pharmacological, historical, and clinical facets of beer’s effects on human physiology

View Details

Oat chaff and byproducts derived from oat grain processing

Oat chaff constitutes a secondary byproduct generated during the mechanical separation of the outer seed coat from whole oat grains, which are subsequently processed into oat flour or groats. Within the baking industry, the presence of chaff is regarded as an undesirable impurity that adversely affects the consistency and uniformity of flour, thereby complicating the achievement of the desired dough texture. Nevertheless, nutrition specialists emphasize that oat chaff exhibits a substantial concentration of bioactive compounds, including dietary fiber, essential minerals, and phenolic antioxidants, rendering it a valuable supplement to a balanced, health-promoting diet.

View Details

Fermented versus canned cucumbers: A comparative nutritional profile analysis with dietary and health considerations

Processed cucumber-based products constitute an integral component of traditional Polish cuisine, serving both as a flavorful accompaniment and a standalone snack. While it is widely acknowledged that fermented and canned cucumbers differ primarily in their organoleptic properties—namely taste, texture, and external appearance—it is equally critical to comprehend the underlying causes of these discrepancies, including the impact of applied processing methods on the final micronutrient and macronutrient composition. This analysis aims to provide a rigorous comparison of both variants in terms of their nutritional value, thereby enabling consumers to make an informed choice toward the healthier and more dietarily balanced option.

View Details

Lightly salted pickles – nutritional characteristics, health benefits, and distinctions from traditionally fermented sour pickles. A step-by-step guide to homemade preparation

One of the most effective preservation methods for field-grown cucumbers involves preparing them as lightly salted pickles, which not only serves as a time-tested approach to extending shelf life but also helps retain—and potentially enhance—their inherent nutritional properties. Cucumbers processed in this manner provide a valuable source of vitamin C and other micronutrients while maintaining their crisp texture and fresh flavor profile. This article examines in detail the defining characteristics of lightly salted pickles, compares them with traditionally fermented sour pickles in terms of dietary benefits and practical applications, and outlines proven techniques for homemade preparation, including optimal ingredient ratios and processing durations.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code