Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

International Journal of Food Science and Technology

Volumn 45, Issue 7, 2010, Pages 1417-1425

  Komlenić, Daliborka Koceva ^a   Ugarčić Hardi, Žaneta ^a   Jukić, Marko ^a   Planinić, Mirela ^a   Bucić Kojić, Ana ^a   Strelec, Ivica ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Colour; Dough rheology; Dry sourdough; Lactic acid; Lactobacillus brevis

Indexed keywords

ACID ADDITION; BREAD CRUMBS; BREAD QUALITY; CHEMICAL ACIDIFICATION; COLOUR; DOUGH RHEOLOGY; DRY SOURDOUGH; EXTENSOGRAPH; FARINOGRAPHS; GELATINISATION; LACTOBACILLUS BREVIS; RHEOLOGICAL PROPERTY; SPECIFIC VOLUME; WHEAT DOUGH;

ACIDIFICATION; BODY FLUIDS; ELASTICITY; FOOD PRODUCTS; GELATION; LACTIC ACID; VISCOSITY;

RHEOLOGY;

LACTOBACILLUS BREVIS; TRITICUM AESTIVUM;

EID: 77956003203     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02282.x     Document Type: Article

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