How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods

International Journal of Food Microbiology

Volumn 239, Issue , 2016, Pages 44-53

  Pontonio, Erica ^a   Rizzello, Carlo G ^a   Di Cagno, Raffaella ^a   Dousset, Xavier ^b   Clément, Héliciane ^b   Filannino, Pasquale ^a   Onno, Bernard ^b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Functional features; Organic bread; Organic farming; Sourdough; Wheat flour

Indexed keywords

ARTICLE; BAKERY PRODUCT; BREAD; DOUGH; EUROPEAN UNION; FERMENTATION; FOOD INDUSTRY; FOOD QUALITY; MICROFLORA; NONHUMAN; ORGANIC FARMING; PROFIT; SOURDOUGH; WHEAT; WHEAT FLOUR; BIODIVERSITY; FLOUR; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PROCEDURES;

BIODIVERSITY; BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLUS; MICROBIOTA; ORGANIC AGRICULTURE; TRITICUM;

EID: 84978976121     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.07.013     Document Type: Article

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