Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

Food Microbiology

Volumn 47, Issue , 2015, Pages 99-110

  Pontonio, Erica ^a   Nionelli, Luana ^a   Curiel, José Antonio ^a   Sadeghi, Alireza ^b   Di Cagno, Raffaella ^a   Gobbetti, Marco ^a   Rizzello, Carlo Giuseppe ^a  

^a UNIVERSITY OF BARI   (Italy)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Baked goods; Fermentation; Lactic acid bacteria

Indexed keywords

AMINO ACID; GLUTEN; GLUTENIN; PHYTASE;

ANALYSIS; BREAD; CHEMISTRY; CLASSIFICATION; FERMENTATION; FLOUR; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; TWO DIMENSIONAL GEL ELECTROPHORESIS; WEISSELLA; WHEAT;

6-PHYTASE; AMINO ACIDS; BREAD; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; GLUTENS; LACTOBACILLACEAE; LEUCONOSTOC; PEDIOCOCCUS; TRITICUM; WEISSELLA;

EID: 84920094539     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.10.011     Document Type: Article

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