Effect of glutamate accumulation during sourdough fermentation with Lactobacillus reuteri on the taste of bread and sodium-reduced bread

Cereal Chemistry

Volumn 92, Issue 2, 2015, Pages 224-230

  Zhao, Cindy J ^a   Kinner, Mathias ^b   Wismer, Wendy ^a   Gänzle, Michael G ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; SODIUM;

% REDUCTIONS; ADVERSE EFFECT; ISOGENIC; LACTOBACILLUS REUTERI; SALT CONTENT; SENSORY PROPERTIES; SOURDOUGH BREAD; SOURDOUGH FERMENTATION; UMAMI TASTE; Γ-AMINOBUTYRATE;

SODIUM CHLORIDE;

LACTOBACILLUS REUTERI;

EID: 84928735536     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-07-14-0149-R     Document Type: Article

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