Sourdough volatile compounds and their contribution to bread: A review
C Pétel, B Onno, C Prost - Trends in Food Science & Technology, 2017 - Elsevier
Background Sourdough has been used in bread production for decades to improve its
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …
Application of cereals and cereal components in functional foods: a review
D Charalampopoulos, R Wang, SS Pandiella… - International journal of …, 2002 - Elsevier
The food industry is directing new product development towards the area of functional foods
and functional food ingredients due to consumers' demand for healthier foods. In this …
and functional food ingredients due to consumers' demand for healthier foods. In this …
[图书][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
The sourdough microflora: biodiversity and metabolic interactions
L De Vuyst, P Neysens - Trends in Food Science & Technology, 2005 - Elsevier
The production of sourdough bread can be traced back to ancient times. Sourdough is a
mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an …
mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an …
Sourdough microbiome comparison and benefits
Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …
A review of sourdough starters: Ecology, practices, and sensory quality with applications for baking and recommendations for future research
The practice of sourdough bread-making is an ancient science that involves the
development, maintenance, and use of a diverse and complex starter culture. The …
development, maintenance, and use of a diverse and complex starter culture. The …
Lactobacilli in sourdough fermentation
A Corsetti, L Settanni - Food research international, 2007 - Elsevier
Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …
[图书][B] Lactic acid bacteria: microbiological and functional aspects
S Salminen, A Von Wright - 2004 - taylorfrancis.com
While lactic acid producing fermentation has been utilized to improve the storability,
palatability, and nutritive value of perishable foods for a very long time, only recently have …
palatability, and nutritive value of perishable foods for a very long time, only recently have …
The sourdough microflora: interactions of lactic acid bacteria and yeasts
M Gobbetti - Trends in Food Science & Technology, 1998 - Elsevier
Sourdough bread is a traditional product with great potential. This can only be achieved if
the interactions between the lactic acid bacteria and yeasts that populate the sourdough are …
the interactions between the lactic acid bacteria and yeasts that populate the sourdough are …
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
A Hansen, P Schieberle - Trends in Food Science & Technology, 2005 - Elsevier
Sourdough has been used in bread production for more than 5000 years in order to improve
the texture and flavour of baked cereals, and still today sourdough is very important to impart …
the texture and flavour of baked cereals, and still today sourdough is very important to impart …