Effects of wheat sourdough process on the quality of mixed oat-wheat bread

LWT

Volumn 44, Issue 3, 2011, Pages 656-664

  Flander, L ^a   Suortti, T ^a   Katina, K ^a   Poutanen, K ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Baking; Bread; Oat; Sourdough; Wheat

Indexed keywords

FOOD PRODUCTS;

BAKING; BREAD; GLUCANS; OAT; SOURDOUGH; SOURDOUGH BREAD; SOURDOUGH FERMENTATION; WHEAT; WHEAT BREADS; WHEAT FLOURS;

FERMENTATION;

LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM;

EID: 78650516401     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.007     Document Type: Article

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