Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

LWT

Volumn 59, Issue 2P1, 2014, Pages 1100-1106

  Marti, Alessandra ^a   Torri, Luisa ^b   Casiraghi, Maria Cristina ^a   Franzetti, Laura ^a   Limbo, Sara ^a   Morandin, Francesca ^a   Quaglia, Lucio ^c   Pagani, Maria Ambrogina ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GASTRONOMIC SCIENCES   (Italy)

^c Molino Quaglia SpA   (Italy)

Author keywords

Bread quality; Rheological properties; Sensory acceptability; Sourdough fermentation; Wheat germ

Indexed keywords

FOOD PRODUCTS; HUMIDITY CONTROL; LACTIC ACID; DETERIORATION;

'CURRENT; BREAD QUALITY; DOUGH RHEOLOGY; LACTIC ACID BACTERIA; LIPOXYGENASES; PROPERTY; RHEOLOGICAL PROPERTY; SENSORY ACCEPTABILITIES; SOURDOUGH FERMENTATION; WHEAT GERM;

FERMENTATION;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 84907883257     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.039     Document Type: Article

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