Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

•Cell-free extracts drove an increase of the free amino acids in the sourdoughs.•Cell-free extracts increased the metabolic activities of the sourdough microbiota.•Bread aroma compounds were positively correlated with enzyme activities.•Bread aroma compounds were positively correlated with precursor...

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Veröffentlicht in:	Food chemistry 2017-12, Vol.237, p.159-168
Hauptverfasser:	Cavallo, Noemi, De Angelis, Maria, Calasso, Maria, Quinto, Maurizio, Mentana, Annalisa, Minervini, Fabio, Cappelle, Stefan, Gobbetti, Marco
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Cell-free extracts Cell-Free System Free amino acids Lactobacillus Peptidases Sensorial quality Sourdough bread Taste Triticum Volatile organic compounds
Online-Zugang:	Volltext
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