Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good

LWT

Volumn 59, Issue 1, 2014, Pages 289-299

  Montanari, Chiara ^a   Bargossi, Eleonora ^a   Lanciotti, Rosalba ^a   Chinnici, Fabio ^a   Gardini, Fausto ^a   Tabanelli, Giulia ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Lactic acid bacteria; Sourdough; Sweet leavened baked goods; Volatile profile; Yeasts

Indexed keywords

BACTERIA; FERMENTATION; LACTIC ACID;

BAKED PRODUCT; CHRISTMAS; LACTIC ACID BACTERIA; MICROBIAL ASSOCIATIONS; QUALITY LIFE; SENSORY QUALITIES; SHELF LIFE; SOURDOUGH; SWEET LEAVENED BAKED GOOD; VOLATILE PROFILE;

YEAST;

BACTERIA (MICROORGANISMS);

EID: 84903756669     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.045     Document Type: Article

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