Bread making using kefir grains as baker's yeast

Food Chemistry

Volumn 93, Issue 4, 2005, Pages 585-589

  Plessas, S ^a   Pherson, L ^b   Bekatorou, A ^a   Nigam, P ^b   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Baker's yeast; Bread; Kefir; Leavening activity; Shelf life; Volatiles

Indexed keywords

VOLATILE AGENT;

ACIDITY; ARTICLE; BREAD; COMMERCIAL PHENOMENA; CONSUMER; CONTROLLED STUDY; DOUGH; EVALUATION; FLAVOR; GAS CHROMATOGRAPHY; GRAIN; MASS SPECTROMETRY; MOISTURE; NONHUMAN; SACCHAROMYCES CEREVISIAE; SHELF LIFE;

KEFIR;

EID: 20444423873     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.034     Document Type: Article

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