Optimization of sourdough process for improved sensory profile and texture of wheat bread

LWT

Volumn 39, Issue 10, 2006, Pages 1189-1202

  Katina, K ^a   Heinio R L ^a   Autio, K ^a   Poutanen, K ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Flavour; Optimization; Sensory profile; Sourdough; Texture

Indexed keywords

COAL ASH; FERMENTATION; OPTIMIZATION; SENSORS; TEXTURES; YEAST;

FLAVOUR; SENSORY PROFILE; SOURDOUGH;

FOOD PRODUCTS;

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

EID: 33745185113     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.08.001     Document Type: Article

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