A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation

Food Microbiology

Volumn 32, Issue 2, 2012, Pages 427-430

  Gerez, Carla Luciana ^a   Dallagnol, Andrea ^a   Rollán, Graciela ^a   Font de Valdez, Graciela ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Dough fermentation; Gliadin; Lactic acid bacteria

Indexed keywords

GLIADIN; LACTIC ACID;

ARTICLE; BREAD; CHEMISTRY; FERMENTATION; HYDROLYSIS; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; WHEAT;

BREAD; FERMENTATION; GLIADIN; HYDROLYSIS; LACTIC ACID; LACTOBACILLACEAE; PEDIOCOCCUS; TRITICUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; TRITICUM AESTIVUM;

EID: 84866271844     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.06.007     Document Type: Article

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