Impact of sourdough on the texture of bread
- 20 September 2006
- journal article
- review article
- Published by Elsevier BV in Food Microbiology
- Vol. 24 (2), 165-174
- https://doi.org/10.1016/j.fm.2006.07.011
Abstract
No abstract availableKeywords
This publication has 51 references indexed in Scilit:
- VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue probiotics and gluten intoleranceBiochimica et Biophysica Acta (BBA) - Molecular Basis of Disease, 2006
- Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughsProcess Biochemistry, 2005
- Emulsifying and Surface Properties of Wheat Gluten under Acidic ConditionsJournal of Food Science, 2001
- Glucansucrases: mechanism of action and structure–function relationshipsFEMS Microbiology Reviews, 1999
- Staling in Starch Bread: the Effect of Gluten Additions on Specific Loaf Volume and Firming RateStarch ‐ Stärke, 1998
- Comparison of methods for the assessment of the extent of staling in breadFood Chemistry, 1997
- Flavour of sourdough wheat bread crumbZeitschrift für Lebensmittel-Untersuchung und Forschung, 1996
- Storage of packaged white breadZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Changes in Carbohydrate Fractions in Enzyme‐Supplemented Bread and the Potential Relationship to StalingStarch ‐ Stärke, 1990
- CORRELATING SENSORY WITH INSTRUMENTAL TEXTURE MEASUREMENTS—AN OVERVIEW OF RECENT DEVELOPMENTS1Journal of Texture Studies, 1987