Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process

LWT

Volumn 39, Issue 3, 2006, Pages 256-265

  Robert, Hervé ^a   Gabriel, Valérie ^a   Lefebvre, Dominique ^a   Rabier, Philippe ^a   Vayssier, Yves ^a   Fontagné Faucher, Catherine ^a  

^a UNIVERSITÉ PAUL SABATIER   (France)

Author keywords

Fermentative end products; Flour soluble carbohydrates; Lactobacillus plantarum; Leuconostoc sp.; Sourdough

Indexed keywords

ACIDITY; FERMENTATION; METABOLISM;

FERMENTATIVE END-PRODUCTS; FLOUR SOLUBLE CARBOHYDRATES; LACTOBACILLUS PLANTARUM; LEUCONOSTOC SP.; SOURDOUGH;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LEUCONOSTOC; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 28844453359     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.01.013     Document Type: Article

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