Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

International Journal of Food Microbiology

Volumn 172, Issue , 2014, Pages 83-91

  Wolter, Anika ^a   Hager, Anna Sophie ^a   Zannini, Emanuele ^a   Czerny, Michael ^b   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Buckwheat; Quinoa; Rheology; Sorghum; Sourdough fermentation; Teff

Indexed keywords

DEXTRAN; EXOPOLYSACCHARIDE; GLUTEN;

ACIDIFICATION; AROMA; ARTICLE; BREAD; BUCKWHEAT; CELL COUNT; CELL PH; CHENOPODIUM QUINOA; CONTROLLED STUDY; DOUGH; FERMENTATION; FLOUR; FLOW KINETICS; NONHUMAN; OSCILLATION; POROSITY; SCANNING ELECTRON MICROSCOPY; SENSORY EVALUATION; SHELF LIFE; SORGHUM; TEFF FLOUR; TITRIMETRY; WEISSELLA; WEISSELLA CIBARIA; WHEAT;

CHENOPODIUM QUINOA; ERAGROSTIS TEF; TRITICUM AESTIVUM; WEISSELLA CIBARIA;

BUCKWHEAT; QUINOA; RHEOLOGY; SORGHUM; SOURDOUGH FERMENTATION; TEFF;

BREAD; COOKING; DEXTRANS; ERAGROSTIS; FAGOPYRUM; FERMENTATION; FOOD MICROBIOLOGY; GLUTENS; MICROSCOPY, ELECTRON, SCANNING; RHEOLOGY; SORGHUM; STARCH; TRITICUM; WEISSELLA;

EID: 84890809845     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.11.015     Document Type: Article

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