메뉴 건너뛰기




Volumn 41, Issue 3, 2008, Pages 266-273

Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough

Author keywords

Acidification; Carbon dioxide production; Fermentation; Lactic acid bacteria; Leavening; Sourdough; Yeast

Indexed keywords

BACTERIA; CARBON DIOXIDE; FERMENTATION; LACTIC ACID; OPTIMIZATION;

EID: 40049089449     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.12.002     Document Type: Article
Times cited : (25)

References (39)
  • 1
    • 22944476861 scopus 로고    scopus 로고
    • Maltase activity and dough rising ability of bakers's yeasts obtained at different growth conditions during the maturation stage
    • Angelov A., Hristozova T., and Roshkova Z. Maltase activity and dough rising ability of bakers's yeasts obtained at different growth conditions during the maturation stage. Zeitschrift für Lebensmittel Untersuchung und Forschung A 205 (1997) 80-84
    • (1997) Zeitschrift für Lebensmittel Untersuchung und Forschung A , vol.205 , pp. 80-84
    • Angelov, A.1    Hristozova, T.2    Roshkova, Z.3
  • 2
    • 0001253096 scopus 로고
    • Lactobacillus sanfransisco als stabiles element in einem Reinzucht-Sauerteig-Präparat
    • Böcker G., Vogel R.F., and Hammes W.P. Lactobacillus sanfransisco als stabiles element in einem Reinzucht-Sauerteig-Präparat. Getreide Mehl Brot 44 (1990) 269-273
    • (1990) Getreide Mehl Brot , vol.44 , pp. 269-273
    • Böcker, G.1    Vogel, R.F.2    Hammes, W.P.3
  • 3
    • 21044433604 scopus 로고    scopus 로고
    • Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation
    • Brandt M.J., Hammes W.P., and Gänzle M.G. Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation. European Food Research and Technology 218 (2004) 333-338
    • (2004) European Food Research and Technology , vol.218 , pp. 333-338
    • Brandt, M.J.1    Hammes, W.P.2    Gänzle, M.G.3
  • 4
    • 40049112517 scopus 로고    scopus 로고
    • Additional ingredients to sour dough
    • Brümmer J.M. Additional ingredients to sour dough. Getreide Mehl Brot 54 (2000) 96-102
    • (2000) Getreide Mehl Brot , vol.54 , pp. 96-102
    • Brümmer, J.M.1
  • 5
    • 1542780385 scopus 로고    scopus 로고
    • The effect of storage time on textural and crumb characteristics of sourdough wheat bread
    • Crowley P., Schober T.J., Clarke C.I., and Arendt E. The effect of storage time on textural and crumb characteristics of sourdough wheat bread. European Food Research and Technology 214 (2002) 489-496
    • (2002) European Food Research and Technology , vol.214 , pp. 489-496
    • Crowley, P.1    Schober, T.J.2    Clarke, C.I.3    Arendt, E.4
  • 6
    • 0024463585 scopus 로고
    • The effect of acetic acid bacteria upon the growth and metabolism of yeast during fermentation of grape juice
    • Drysdale G.S., and Fleet G.H. The effect of acetic acid bacteria upon the growth and metabolism of yeast during fermentation of grape juice. Journal of Applied Bacteriology 67 (1989) 471-481
    • (1989) Journal of Applied Bacteriology , vol.67 , pp. 471-481
    • Drysdale, G.S.1    Fleet, G.H.2
  • 7
    • 0345055819 scopus 로고    scopus 로고
    • Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation
    • Gänzle M.G., Ehrmann M., and Hammes W.P. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Applied and Environmental Microbiology 64 (1998) 2616-2623
    • (1998) Applied and Environmental Microbiology , vol.64 , pp. 2616-2623
    • Gänzle, M.G.1    Ehrmann, M.2    Hammes, W.P.3
  • 8
    • 0345179546 scopus 로고    scopus 로고
    • Wechselwirkungen zwishen Lactobazillen und Hefen des Sauerteiges
    • Gänzle M.G., Häusle S., and Hammes W.P. Wechselwirkungen zwishen Lactobazillen und Hefen des Sauerteiges. Getreide Mehl Broth 51 (1997) 209-215
    • (1997) Getreide Mehl Broth , vol.51 , pp. 209-215
    • Gänzle, M.G.1    Häusle, S.2    Hammes, W.P.3
  • 9
    • 0029174911 scopus 로고
    • Interaction between lactic acid bacteria and yeasts in sourdough using a rheofermenrometer
    • Gobbetti M., Corsetti A., and Rossi J. Interaction between lactic acid bacteria and yeasts in sourdough using a rheofermenrometer. World Journal of Microbiology and Biotechnology 11 (1995) 625-630
    • (1995) World Journal of Microbiology and Biotechnology , vol.11 , pp. 625-630
    • Gobbetti, M.1    Corsetti, A.2    Rossi, J.3
  • 10
    • 35548948397 scopus 로고    scopus 로고
    • Microbial re-inoculation reveals differences in leavening power of sourdough yeast strains
    • Häggman M., and Salovaara H. Microbial re-inoculation reveals differences in leavening power of sourdough yeast strains. LWT Food Science and Technology 41 (2008) 148-154
    • (2008) LWT Food Science and Technology , vol.41 , pp. 148-154
    • Häggman, M.1    Salovaara, H.2
  • 11
    • 35548979183 scopus 로고    scopus 로고
    • Sourdough bread
    • Hui Y.H., Meunier-Goddik L., Hansen A.S., Josephsen J., Nip W.-K., Standfield P.S., and Toldrá F. (Eds), Marcel Dekker, Inc, New York
    • Hansen A.M. Sourdough bread. In: Hui Y.H., Meunier-Goddik L., Hansen A.S., Josephsen J., Nip W.-K., Standfield P.S., and Toldrá F. (Eds). Handbook of food technology and beverage fermentation technology (2004), Marcel Dekker, Inc, New York 729-754
    • (2004) Handbook of food technology and beverage fermentation technology , pp. 729-754
    • Hansen, A.M.1
  • 13
    • 45349111682 scopus 로고
    • Flavour production and acidification of sourdoughs in relation to starter culture and fermentation temperature
    • Hansen A., Lund B., and Lewis M.J. Flavour production and acidification of sourdoughs in relation to starter culture and fermentation temperature. Lebensmittel Wissenschaft und Technologie 22 (1989) 145-149
    • (1989) Lebensmittel Wissenschaft und Technologie , vol.22 , pp. 145-149
    • Hansen, A.1    Lund, B.2    Lewis, M.J.3
  • 16
    • 0015427282 scopus 로고
    • Studies in the intermicrobial symbiosis. Saccharomyces cerevisiae and Lactobacillus casei
    • Megee R.D., Drake J.F., Fredrickson G., and Tsuchiya H.M. Studies in the intermicrobial symbiosis. Saccharomyces cerevisiae and Lactobacillus casei. Canadian Journal of Microbiology 18 (1972) 1733-1742
    • (1972) Canadian Journal of Microbiology , vol.18 , pp. 1733-1742
    • Megee, R.D.1    Drake, J.F.2    Fredrickson, G.3    Tsuchiya, H.M.4
  • 17
    • 0037224663 scopus 로고    scopus 로고
    • Monitoring the bacterial dynamics in sourdough fermentation process by using PCR-denaturing gradient gel electrophoresis
    • Meroth C.B., Walter J., Hertel C., Brandt M.J., and Hammes W.P. Monitoring the bacterial dynamics in sourdough fermentation process by using PCR-denaturing gradient gel electrophoresis. Applied and Environmental Microbiology 69 (2003) 475-482
    • (2003) Applied and Environmental Microbiology , vol.69 , pp. 475-482
    • Meroth, C.B.1    Walter, J.2    Hertel, C.3    Brandt, M.J.4    Hammes, W.P.5
  • 19
    • 0001223339 scopus 로고    scopus 로고
    • Italian bakery products obtained with sour dough: characterization of the typical microflora
    • Ottogalli G., Galli A., and Foschino R. Italian bakery products obtained with sour dough: characterization of the typical microflora. Advances in Food Science 18 (1996) 131-144
    • (1996) Advances in Food Science , vol.18 , pp. 131-144
    • Ottogalli, G.1    Galli, A.2    Foschino, R.3
  • 20
    • 0000301451 scopus 로고
    • Interaction of the effects of acetic acid and ethanol on inhibition of fermentation in Saccharomyces cerevisiae
    • Pampulha M.E., and Louireiro V. Interaction of the effects of acetic acid and ethanol on inhibition of fermentation in Saccharomyces cerevisiae. Biotechnology Letters 11 (1989) 269-274
    • (1989) Biotechnology Letters , vol.11 , pp. 269-274
    • Pampulha, M.E.1    Louireiro, V.2
  • 21
    • 0000525976 scopus 로고
    • Combined effect of acetic acid, pH and ethanol on intracellular pH of fermenting yeast
    • Pampulha M.E., and Louireiro-Dias M.C. Combined effect of acetic acid, pH and ethanol on intracellular pH of fermenting yeast. Applied Microbiology and Biotechnology 31 (1989) 547-550
    • (1989) Applied Microbiology and Biotechnology , vol.31 , pp. 547-550
    • Pampulha, M.E.1    Louireiro-Dias, M.C.2
  • 23
    • 0033822749 scopus 로고    scopus 로고
    • The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
    • Rosenquist H., and Hansen A. The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye. Food Microbiology 17 (2000) 241-250
    • (2000) Food Microbiology , vol.17 , pp. 241-250
    • Rosenquist, H.1    Hansen, A.2
  • 24
    • 0000845634 scopus 로고    scopus 로고
    • Relationship between biochemical and quality related characteristics of bread, resulting from the interaction of flour, microbial starter and type of process
    • Rouzaud O., and Martinez-Anaya M.A. Relationship between biochemical and quality related characteristics of bread, resulting from the interaction of flour, microbial starter and type of process. Zietung für Lebensmittel Untersuhung und Forschung A 204 (1997) 321-326
    • (1997) Zietung für Lebensmittel Untersuhung und Forschung A , vol.204 , pp. 321-326
    • Rouzaud, O.1    Martinez-Anaya, M.A.2
  • 25
    • 40049097176 scopus 로고    scopus 로고
    • Salovaara, H. (1995). Leavening of rye dough with sourdough. In K. Poutanen & K. Autio (Eds.), VTT symposium 161 International Rye Symposium: Technology and products (pp. 188-193). Espoo: VTT Offsetpaino.
    • Salovaara, H. (1995). Leavening of rye dough with sourdough. In K. Poutanen & K. Autio (Eds.), VTT symposium 161 International Rye Symposium: Technology and products (pp. 188-193). Espoo: VTT Offsetpaino.
  • 26
    • 0001274114 scopus 로고
    • An approach to the classification of lactobacilli isolated from Finnish sour rye dough ferments
    • Salovaara H., and Katupää H. An approach to the classification of lactobacilli isolated from Finnish sour rye dough ferments. Acta Alimentaria Polonica 10 (1984) 231-239
    • (1984) Acta Alimentaria Polonica , vol.10 , pp. 231-239
    • Salovaara, H.1    Katupää, H.2
  • 27
    • 0010731824 scopus 로고
    • Yeast isolated from finish sour rye dough starters
    • Salovaara H., and Savolainen J. Yeast isolated from finish sour rye dough starters. Acta Alimentaria Polonica 10 (1984) 242-246
    • (1984) Acta Alimentaria Polonica , vol.10 , pp. 242-246
    • Salovaara, H.1    Savolainen, J.2
  • 28
    • 85005470403 scopus 로고
    • The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread
    • Salovaara H., and Valjakka T. The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread. International Journal of Food Science and Technology 22 (1987) 591-597
    • (1987) International Journal of Food Science and Technology , vol.22 , pp. 591-597
    • Salovaara, H.1    Valjakka, T.2
  • 29
    • 0037392339 scopus 로고    scopus 로고
    • Response of wheat sourdough parameters to temperature, NaCl and sucrose variations
    • Simonson L., Salovaara H., and Korhola M. Response of wheat sourdough parameters to temperature, NaCl and sucrose variations. Food Microbiology 20 (2003) 193-199
    • (2003) Food Microbiology , vol.20 , pp. 193-199
    • Simonson, L.1    Salovaara, H.2    Korhola, M.3
  • 30
    • 40049090771 scopus 로고
    • Die technologie des Panettone
    • Spicher G. Die technologie des Panettone. Brot und Backwaren 37 (1989) 87-89
    • (1989) Brot und Backwaren , vol.37 , pp. 87-89
    • Spicher, G.1
  • 32
    • 40049096713 scopus 로고    scopus 로고
    • Sugihara, T. F. (2003). Commercial starters in the United States. In K. Kulp & K. Lorenz (Eds.), Handbook of dough fermentation (1st ed., pp. 145-158) New York: Marcel Dekker, Inc.
    • Sugihara, T. F. (2003). Commercial starters in the United States. In K. Kulp & K. Lorenz (Eds.), Handbook of dough fermentation (1st ed., pp. 145-158) New York: Marcel Dekker, Inc.
  • 33
    • 0002635846 scopus 로고
    • Nature of the San Francisco sour dough French bread process. II. Microbial aspects
    • Sugihara T.F., Kline L., and McCready L.B. Nature of the San Francisco sour dough French bread process. II. Microbial aspects. The Bakers Digest 44 (1970) 51-53
    • (1970) The Bakers Digest , vol.44 , pp. 51-53
    • Sugihara, T.F.1    Kline, L.2    McCready, L.B.3
  • 34
    • 0021716303 scopus 로고
    • Tolerance of acetate, propionate and sorbate by Saccharomyces cerevisiae and Torulopsis holmii
    • Suihko M.-L., and Mäkinen V. Tolerance of acetate, propionate and sorbate by Saccharomyces cerevisiae and Torulopsis holmii. Food Microbiology 1 (1984) 105-110
    • (1984) Food Microbiology , vol.1 , pp. 105-110
    • Suihko, M.-L.1    Mäkinen, V.2
  • 35
    • 0036209598 scopus 로고    scopus 로고
    • Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acid
    • Thomas K.C., Hynes S.H., and Ingledew W.M. Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acid. Applied and Environmental Microbiology 68 (2002) 1616-1623
    • (2002) Applied and Environmental Microbiology , vol.68 , pp. 1616-1623
    • Thomas, K.C.1    Hynes, S.H.2    Ingledew, W.M.3
  • 37
    • 40049104627 scopus 로고    scopus 로고
    • Lockerung von Roggenmischbroten durch die Detmolder-Einstufen-Sauerteigführungen
    • Unbehend G., and Brümmer J.-M. Lockerung von Roggenmischbroten durch die Detmolder-Einstufen-Sauerteigführungen. Getreide Mehl Brot 52 (1998) 94-102
    • (1998) Getreide Mehl Brot , vol.52 , pp. 94-102
    • Unbehend, G.1    Brümmer, J.-M.2
  • 38
    • 33745196935 scopus 로고    scopus 로고
    • Sourdough bread in Finland and Eastern Europe
    • Kulp K., and Lorenz K. (Eds), Marcel Dekker, Inc, New York
    • Valjakka T.-T., Kerojoki H., and Katina K. Sourdough bread in Finland and Eastern Europe. In: Kulp K., and Lorenz K. (Eds). Handbook of dough fermentation (2003), Marcel Dekker, Inc, New York 269-295
    • (2003) Handbook of dough fermentation , pp. 269-295
    • Valjakka, T.-T.1    Kerojoki, H.2    Katina, K.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.