Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs

International Journal of Food Microbiology

Volumn 15, Issue 1-2, 1992, Pages 145-152

  Torner, M J ^b   Martinez Anaya M A ^a   Antuna B ^c   Benedito de Barber, C ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Generalitat Valenciana   (Spain)

^c Institute for Baking Technology Detmond Germany ^*  (Germany)

Author keywords

Dough; Fermentation; Flavour; Lactobacillus; Yeast

Indexed keywords

ARTICLE; CANDIDA; FERMENTATION; FLAVOR; LACTOBACILLUS; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; YEAST;

BREAD; CANDIDA; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; SACCHAROMYCES CEREVISIAE; SUPPORT, NON-U.S. GOV'T; TASTE; VOLATILIZATION;

CANDIDA; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; PICHIA GUILLIERMONDII; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 0026725079     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(92)90143-Q     Document Type: Article

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