Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread

Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspec...

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Veröffentlicht in:	Czech Journal of Food Sciences 2021-01, Vol.39 (2), p.65-70
Hauptverfasser:	Slukova, Marcela, Jurkaninova, Lucie, Gillarova, Simona, Horackova, Sarka, Skrivan, Pavel
Format:	Artikel
Sprache:	eng
Schlagworte:	Antifungal activity antifungal compounds Bread Dough Fermentation Food Science & Technology Fungicides Life Sciences & Biomedicine Microorganisms Rye rye flours rye sourdough bread Science & Technology Sensory properties Sourdough Substrates Technology assessment Yeasts
Online-Zugang:	Volltext
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