Performance of Lactobacillus sanfranciscensis TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality

European Food Research and Technology

Volumn 227, Issue 2, 2008, Pages 433-442

  Kaditzky, Susanne ^a   Seitter, Michael ^b   Hertel, Christian ^b   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Acidification; Dough and bread quality; Exopolysaccharides; Lactobacillus sanfranciscensis; Levansucrase deletion mutant; Metabolism

Indexed keywords

LACTIC ACID; METABOLISM; POLYSACCHARIDES; WATER ABSORPTION;

DOUGH AND BREAD QUALITY; EXOPOLYSACCHARIDES; LEVANSUCRASE DELETION MUTANT;

GRAIN (AGRICULTURAL PRODUCT);

LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

EID: 43649108848     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0738-1     Document Type: Article

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