Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 105-112

  Galle, Sandra ^a   Schwab, Clarissa ^b   Dal Bello, Fabio ^a   Coffey, Aidan ^c   Gänzle, Michael G ^b   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF ALBERTA   (Canada)

^c Department of Chemistry   (Ireland)

Author keywords

EPS; Fermentation; Gluten free; Organic acid; Weissella

Indexed keywords

CARBON DIOXIDE; CARBOXYLIC ACID; EXOPOLYSACCHARIDE; FRUCTOSE; GLUCOSE;

ARTICLE; BACTERIAL STRAIN; BREAD; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ELASTICITY; FERMENTATION; FOOD QUALITY; GLUTEN FREE SORGHUM SOURDOUGH BREAD; LACTOBACILLUS REUTERI; NONHUMAN; STRENGTH; WEISSELLA; WEISSELLA CIBARIA;

ACIDS; BREAD; DEXTRANS; FERMENTATION; GLUTENS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LEUCONOSTOCACEAE; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; SORGHUM; SUCROSE; YEASTS;

LACTOBACILLUS REUTERI; WEISSELLA; WEISSELLA CIBARIA;

EID: 84859215671     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.01.009     Document Type: Article

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