Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli

Food Chemistry

Volumn 108, Issue 4, 2008, Pages 1217-1225

  Vernocchi, Pamela ^a   Ndagijimana, Maurice ^a   Serrazanetti, Diana ^a   Gianotti, Andrea ^a   Vallicelli, Melania ^a   Guerzoni, M Elisabetta ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Flavour compounds; Lactobacillus; Sourdough; Yeasts

Indexed keywords

LACTONE DERIVATIVE; STARCH;

ARTICLE; CANDIDA MILLERI; CELL ACTIVITY; DOUGH; FERMENTATION; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; MICROBIAL METABOLISM; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; YEAST;

CANDIDA MILLERI; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES CEREVISIAE;

EID: 38749101652     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.050     Document Type: Article

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