Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

Journal of Cereal Science

Volumn 56, Issue 3, 2012, Pages 531-537

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

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF ALBERTA   (Canada)

^c Munster Technological University   (Ireland)

Author keywords

Acetate; Bread; EPS; Organic acid; Rheology; Sourdough

Indexed keywords

LACTOBACILLUS REUTERI; TRITICUM AESTIVUM; WEISSELLA; WEISSELLA CIBARIA;

EID: 84868212977     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.07.001     Document Type: Article

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