The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread

International Journal of Food Science & Technology

Volumn 22, Issue 6, 1987, Pages 591-597

  SALOVAARA, H ^a   VALJAKKA, T ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Acetic acid; lactic acid; loaf quality; mould resistance; rye sour starter; sensory properties

Indexed keywords

EID: 85005470403     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1987.tb00527.x     Document Type: Article

References (10)

1. Effect of loaf specific volume on the rate and extent of staling in bread
2. Lactic and volatile organic acids of San Francisco sour dough French bread
3. Influence of breadmaking method on French bread flavour
4. Problemes de la fermentation panaire
5. Merkmale verschiedener Sauerteig‐führungen und Brotqualität
6. Sensory evaluation by quantitative descriptive analysis