Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs

Process Biochemistry

Volumn 40, Issue 2, 2005, Pages 691-697

  Gül, Hülya ^a   Özçelik, Sami ^b   Sagdiç, Osman ^c   Certel, Muharrem ^d  

^a CUKUROVA UNIVERSITY   (Turkey)

^b SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^c ERCIYES UNIVERSITY   (Turkey)

^d AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Bread making; Lactic acid bacteria; Sourdough; Yeasts

Indexed keywords

BACTERIA; BAKERIES; RHEOLOGY; YEAST;

INOCULATION METHODS; LACTOBACILLUS BREVIS; SOURDOUGH SPONGES;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; LACTOBACILLUS; LACTOBACILLUS ACETOTOLERANS; LACTOBACILLUS AMYLOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES DELBRUECKII; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; TORULOPSIS; TORULOPSIS HOLMII;

EID: 7444268538     PISSN: 00329592     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2004.01.044     Document Type: Article

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