Impact of sourdough on the texture of bread

Food Microbiology

Volumn 24, Issue 2, 2007, Pages 165-174

  Arendt, Elke K ^a   Ryan, Liam A M ^a   Dal Bello, Fabio ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Exopolysaccharides; Phytate content; Sourdough bread texture; Sourdough lactic acid bacteria

Indexed keywords

BACTERIAL POLYSACCHARIDE; GLUTEN; PHYTIC ACID;

ARTICLE; BREAD; FERMENTATION; FOOD PRESERVATION; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; RYE; STANDARD; TIME; WHEAT;

BREAD; FERMENTATION; FOOD PRESERVATION; GLUTEN; GLUTENS; LACTOBACILLUS; PHYTIC ACID; POLYSACCHARIDES, BACTERIAL; SECALE CEREALE; TIME FACTORS; TRITICUM;

BACTERIA (MICROORGANISMS); SECALE CEREALE; TRITICUM AESTIVUM;

EID: 33748903056     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.07.011     Document Type: Article

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