Exploitation of buckwheat sourdough for the production of wheat bread

European Food Research and Technology

Volumn 235, Issue 4, 2012, Pages 659-668

  Moroni, Alice V ^a   Zannini, Emanuele ^a   Sensidoni, Gloria ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread; Buckwheat; Sourdough; Wheat

Indexed keywords

BAKER'S YEAST; BREAD; BUCKWHEAT; NUTRITIONAL PROPERTIES; OVERALL QUALITY; PHYTIC ACIDS; POLYPHENOLS; RHEOLOGICAL PROPERTY; SHELF LIFE; SOURDOUGH; STORAGE PROTEINS; TOTAL PROTEIN; WHEAT; WHEAT DOUGH;

ACIDIFICATION; CARBON DIOXIDE; ELASTICITY; FERMENTATION; HARDNESS; NUTRITION; PHENOLS;

FOOD PRODUCTS;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 84866452227     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1790-z     Document Type: Article

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