Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 21, 2017, Pages 4321-4328

  Tang, Kai Xing ^a,b   Zhao, Cindy J ^a,b   Gänzle, Michael G ^b,c  

^a University of Alberta ^*

^b UNIVERSITY OF ALBERTA   (Canada)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

glutathione; kokumi; sensory; texture; type I sourdough

Indexed keywords

AMINO ACIDS; FERMENTATION; FOOD PRODUCTS; TEXTURES;

GLUTATHIONE REDUCTASE; GLUTATHIONES; GLUTEN POLYMERIZATIONS; KOKUMI; LACTOBACILLUS SANFRANCISCENSIS; SENSORY; SOURDOUGH FERMENTATION; TYPE I SOURDOUGH;

PEPTIDES;

BACTERIAL PROTEIN; GLUTATHIONE; GLUTATHIONE REDUCTASE;

ADULT; ANALYSIS; BREAD; ENZYMOLOGY; FEMALE; FERMENTATION; GENETICS; HUMAN; LACTOBACILLUS; MALE; METABOLISM; MICROBIOLOGY; TASTE; WHEAT; YOUNG ADULT;

ADULT; BACTERIAL PROTEINS; BREAD; FEMALE; FERMENTATION; GLUTATHIONE; GLUTATHIONE REDUCTASE; HUMANS; LACTOBACILLUS; MALE; TASTE; TRITICUM; YOUNG ADULT;

EID: 85020016028     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b00897     Document Type: Article

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