Impact of sourdough on the texture of bread

Sourdough has been used since ancient times and its ability to improve the quality and increase the shelf-life of bread has been widely described. During sourdough fermentation, lactic acid bacteria (LAB) produce a number of metabolites which have been shown to have a positive effect on the texture...

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Veröffentlicht in:	Food microbiology 2007-04, Vol.24 (2), p.165-174
Hauptverfasser:	Arendt, E.K, Ryan, L.A.M, Dal Bello, F
Format:	Artikel
Sprache:	eng
Schlagworte:	amylases bakers yeast Biological and medical sciences Bread - analysis Bread - microbiology Bread - standards breadmaking quality Cereal and baking product industries dough development enzyme activity Fermentation Food industries Food microbiology Food Preservation - methods Food Preservation - standards Fundamental and applied biological sciences. Psychology gluten-free foods Glutens - metabolism hydrocolloids lactic acid bacteria Lactobacillus - metabolism Lactobacillus - physiology mineral content phthalic acid Phytic Acid - analysis Phytic Acid - metabolism polysaccharides Polysaccharides, Bacterial - metabolism proteinases raw materials rye Secale - metabolism Secale - microbiology sourdough sourdough bread starter cultures texture Time Factors Triticum - metabolism Triticum - microbiology Triticum aestivum wheat flour
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