Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough

Food Research International

Volumn 41, Issue 10, 2008, Pages 948-951

  Ketabi, Ali ^a   Soleimanian Zad, Sabihe ^a   Kadivar, Mahdi ^a   Sheikh Zeinoddin, Mahmoud ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Dough; Exopolysaccharides; Lactic acid bacteria; Rheological properties

Indexed keywords

ACIDS; BACTERIOLOGY; BIOCHEMICAL ENGINEERING; BIOPOLYMERS; FERMENTATION; LACTIC ACID; METABOLITES; ORGANIC ACIDS; RHEOLOGY; WATER ABSORPTION;

CEREAL GRAINS; DOUGH; ENERGY INPUTS; EXOPOLYSACCHARIDES; EXTENSION RATIOS; LACTIC ACID BACTERIA; MICROALGAE; MICROBIAL FLORAS; NATURAL POLYSACCHARIDES; RHEOLOGICAL PROPERTIES; SOURDOUGH FERMENTATIONS;

POLYSACCHARIDES;

BACTERIA (MICROORGANISMS);

EID: 55649088915     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.009     Document Type: Article

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