Effects of bran fermentation on quality and microstructure of high-fiber wheat bread

Cereal Chemistry

Volumn 78, Issue 4, 2001, Pages 429-435

  Salmenkallio Marttila, M ^a   Katina, K ^a   Autio, K ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; FERMENTATION; FOOD PRODUCTS; LACTIC ACID; MICROSTRUCTURE; STARCH;

BREAD QUALITY; CRUMB STRUCTURE; LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; PREFERMENTATION; PROTEIN NETWORK; SHELF LIFE; SPONTANEOUS FERMENTATION; WHEAT BRAN; WHEAT BREADS;

YEAST;

STARCH;

ARTICLE; BREAD; CARBOHYDRATE ANALYSIS; FERMENTATION; FOOD ANALYSIS; MICROSCOPY; NONHUMAN; QUALITY CONTROL; STRUCTURE ANALYSIS; WHEAT BRAN; YEAST;

LACTOBACILLUS BREVIS; TRITICUM AESTIVUM;

EID: 0034947570     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.4.429     Document Type: Article

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