Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread-Reference-Cited by-同舟云学术

Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

Published:2007-06-06 Issue:6 Volume:226 Page:1309-1316
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Moore M. M.,Bello F. Dal,Arendt E. K.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-007-0659-z.pdf

Reference44 articles.

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2. Arendt EK, O’ Brien CM, Schober TJ, Gallagher E, Gormley TR (2002) Development of gluten-free cereal products. Farm Food, pp 21–27

3. Barber B, Ortolá C, Barber S, Fernández F (1992) Storage of packaged white bread III. Effects of sourdough and addition of acids on bread characteristics. Z Lebensm Unters Forsch 194:442–449

4. Bleukx W, Brijs K, Torrekens S, Van Leuven F, Delcour JA (1998) Specifity of a wheat gluten aspartic proteinase. Biochem Biophys Acta 1387:317–324

5. Blom H, Mortvedt C (1999) Anti-microbial substances produced by food-associated micro-organisms. Biochem Soc Trans 19:694–698

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