Enzymatic and bacterial conversions during sourdough fermentation

Enzymatic and microbial conversion of flour components during bread making determines bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are interdependent. Acidification, oxygen consumption, and thiols accumulation by microbial metabolism modulate the activity of c...

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Veröffentlicht in:	Food microbiology 2014-02, Vol.37, p.2-10
1. Verfasser:	Gänzle, Michael G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylase Arabinoxylan Bioactive peptides Biological and medical sciences Bread - analysis Bread - microbiology Edible Grain - chemistry Edible Grain - enzymology Edible Grain - microbiology Exopolysaccharide Fermentation Flour - analysis Flour - microbiology Food industries Food microbiology Fundamental and applied biological sciences. Psychology Hydroxy fatty acids Lactobacillus - metabolism Lactobacillus sanfranciscensis Lipid oxidation Maltose metabolism Phenolic acids Plant Proteins - metabolism Sourdough
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