Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours

Journal of food science

Volumn 81, Issue 8, 2016, Pages M1996-M2005

  Taccari, Manuela ^a   Aquilanti, Lucia ^a   Polverigiani, Serena ^a   Osimani, Andrea ^a   Garofalo, Cristiana ^a   Milanović, Vesna ^a   Clementi, Francesca ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

high extraction rate flour; high fiber breadmaking; high fiber sourdough; PCR DGGE; sourdough microbiota

Indexed keywords

ANALYSIS; BACTERIUM; BREAD; FERMENTATION; FLOUR; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; MICROBIOLOGY; POLYMERASE CHAIN REACTION; PROCEDURES; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENCE; WHEAT; WHOLE GRAIN;

BACTERIA; BREAD; FERMENTATION; FLOUR; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; TRITICUM; WHOLE GRAINS;

EID: 84981249306     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13372     Document Type: Article

References (43)