Sourdough lactic acid bacteria effects on bread firmness and staling

Journal of Food Science

Volumn 63, Issue 2, 1998, Pages 347-351

  Corsetti, A ^a   Gobbetti, M ^a   Balestrieri, F ^b   Paoletti, F ^c   Russi, L ^d   Rossi, J ^a  

^a Institute of Dairy Microbiology   (Italy)

^b Fac di Economia di Perugia   (Italy)

^c ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^d Ist di Miglioramento Genetico Veg   (Italy)

Author keywords

Bread; Firmness; Lactic acid bacteria; Sourdough; Staling

Indexed keywords

BREAD; ENTHALPY; LACTIC ACID; PROTEIN DEGRADATION; SOURDOUGH;

LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCO; SACCHAROMYCES CEREVISIAE;

EID: 0031870030     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15739.x     Document Type: Article

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