Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Trends in Food Science and Technology

Volumn 19, Issue 10, 2008, Pages 513-521

  Gänzle, Michael G ^a   Loponen, Jussi ^a,b   Gobbetti, Marco ^c  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITY OF HELSINKI   (Finland)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

AMINES; AMINO ACIDS; DEGRADATION; ENZYME ACTIVITY; FERMENTATION; NETWORK PROTOCOLS; ORGANIC ACIDS; PROTEINS;

BREAD QUALITIES; CEREAL PROTEINS; DISULFIDE BONDS; NEW PRODUCTS; SOURDOUGH FERMENTATIONS;

BIOCHEMICAL ENGINEERING;

LACTOBACILLUS; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 55049108378     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2008.04.002     Document Type: Review

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