Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

Food Research International

Volumn 46, Issue 1, 2012, Pages 304-313

  Rizzello, Carlo Giuseppe ^a   Coda, Rossana ^a   Mazzacane, Francesco ^a   Minervini, Davide ^b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Molini Tandoi Spa   (Italy)

Author keywords

Bread; Debranning; Lactic acid bacteria; Micronization; Sourdough fermentation

Indexed keywords

BREAD; DEBRANNING; LACTIC ACID BACTERIA; MICRONIZATION; SOURDOUGH FERMENTATION;

AMINO ACIDS; BACTERIA; FOOD PRODUCTS; GROWTH KINETICS; LACTIC ACID; PHENOLS; PILOT PLANTS;

FERMENTATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84856363094     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.12.024     Document Type: Article

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