Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2370-2380

  Sanz Penella, Juan Mario ^a   Tamayo Ramos, Juan Antonio ^a   Haros, Monika ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bifidobacterium; Phytate; Phytate degrading enzyme; Sourdough; Whole wheat bread

Indexed keywords

BIFIDOBACTERIA; BIFIDOBACTERIUM; BIFIDOBACTERIUM STRAINS; BREAD DOUGH; CEREAL-BASED PRODUCTS; CONTROL SAMPLES; CRUMB STRUCTURE; DRY MATTERS; FERMENTATION PROCESS; MYO-INOSITOL; NUTRITIONAL QUALITIES; PHYTASES; PHYTATE; POSITIVE CHANGES; SLICE SHAPE; SOURDOUGH; SOURDOUGH BREAD; SOURDOUGH FERMENTATION; STARTER CULTURES; TITRATABLE ACIDITY; WHOLE WHEAT BREAD;

ACETIC ACID; BACTERIA; CEREAL PRODUCTS; FERMENTATION; ORGANIC ACIDS; SOIL CONDITIONERS; STARTERS;

QUALITY CONTROL;

BIFIDOBACTERIUM; BIFIDOBACTERIUM PSEUDOCATENULATUM; TRITICUM AESTIVUM;

EID: 84864408196     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0547-1     Document Type: Article

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