Influence and interactions of processing conditions and starter culture on formation of acids, volatile compounds, and amino acids in wheat sourdoughs

Cereal Chemistry

Volumn 81, Issue 5, 2004, Pages 598-610

  Kati, Katina ^a   Kaisa, Poutanen ^a   Karin, Autio ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; FLAVOR COMPOUNDS; FOOD PROCESSING; LACTIC ACID; VOLATILE ORGANIC COMPOUNDS; YEAST;

AMINO-ACIDS; ASH CONTENTS; FERMENTATION CONDITIONS; FERMENTATION TIME; INFLUENCE OF PROCESS PARAMETERS; PROCESSING CONDITION; RESPONSE-SURFACE METHODOLOGY; STARTER CULTURES; STRAIN CONDITIONS; VOLATILE COMPOUNDS;

AMINO ACIDS;

ACID; AMINO ACID; VOLATILE AGENT;

ARTICLE; ASH; BREAD; DOUGH; FERMENTATION; FERMENTATION TECHNIQUE; FLAVOR; FOOD PROCESSING; FUNGAL STRAIN; FUNGUS CULTURE; INCUBATION TIME; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; METABOLIC ACTIVATION; PH; RESPONSE SURFACE METHOD; SACCHAROMYCES CEREVISIAE; SOURDOUGH; STARTER CULTURE; TEMPERATURE DEPENDENCE; WHEAT; YEAST;

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

EID: 4544329964     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.5.598     Document Type: Article

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