Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 430-436

  Baye, Kaleab ^a,b   Mouquet Rivier, Claire ^b   Icard Vernière, Christèle ^b   Rochette, Isabelle ^b   Guyot, Jean Pierre ^b  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

Galactosides; Barley; Cereal fermentation; Complementary food; Phytase; Phytate; Sorghum; Teff; Wheat

Indexed keywords

BARLEY; PHYTASES; PHYTATE; SORGHUM; TEFF; WHEAT;

ENZYMES; ETHANOL; GLUCOSE; HYDROLYSIS; LACTIC ACID;

FERMENTATION;

ALCOHOL; GLUCOSE; LACTIC ACID; MALTOSE; PHYTASE;

ARTICLE; BARLEY; BREWING; DEGRADATION; DOUGH; ENZYME ACTIVITY; FERMENTATION; FOOD PROCESSING; HYDROLYSIS; PH; SORGHUM;

BREAD; FERMENTATION; FLOUR; FOOD HANDLING; HORDEUM; HYDROLYSIS; KINETICS; LACTOBACILLUS; PHYTIC ACID; SORGHUM; TRITICUM;

ERAGROSTIS TEF; HORDEUM; TRITICUM AESTIVUM;

EID: 84870176727     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.075     Document Type: Article

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