Enzymatic and bacterial conversions during sourdough fermentation

Food Microbiology

Volumn 37, Issue , 2014, Pages 2-10

  Gänzle, Michael G ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Amylase; Arabinoxylan; Bioactive peptides; Exopolysaccharide; Hydroxy fatty acids; Lactobacillus sanfranciscensis; Lipid oxidation; Maltose metabolism; Phenolic acids; Sourdough

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; SECALE CEREALE; TRITICUM AESTIVUM;

AMYLASE; ARABINOXYLAN; EXOPOLYSACCHARIDE; MALTOSE; VEGETABLE PROTEIN;

ARTICLE; BIOACTIVE PEPTIDES; BREAD; CEREAL; CHEMISTRY; ENZYMOLOGY; FERMENTATION; FLOUR; HYDROXY FATTY ACIDS; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; LIPID OXIDATION; METABOLISM; MICROBIOLOGY; PHENOLIC ACIDS; SOURDOUGH;

AMYLASE; ARABINOXYLAN; BIOACTIVE PEPTIDES; EXOPOLYSACCHARIDE; HYDROXY FATTY ACIDS; LACTOBACILLUS SANFRANCISCENSIS; LIPID OXIDATION; MALTOSE METABOLISM; PHENOLIC ACIDS; SOURDOUGH;

BREAD; CEREALS; FERMENTATION; FLOUR; LACTOBACILLUS; PLANT PROTEINS;

EID: 84887996504     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.04.007     Document Type: Article

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