The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures-Reference-Cited by-同舟云学术

The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures

Published:2019-10-15 Issue:1 Volume:19 Page:1-17
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Ferraz Renata¹,Flores Simone Hickmann¹^ORCID,Frazzon Jeverson¹^ORCID,Thys Roberta Cruz Silveira¹^ORCID

Affiliation:

1. Food Science and Technology Institute (ICTA), Federal University of Rio Grande do Sul (UFRGS)

Funder

Capes and CNPq/Brasil. J.F

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2019.1680472

Reference27 articles.

1. Sourdough Technology-A Traditional Way for Wholesome Foods: A Review

2. Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”)

3. Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality

4. Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality

5. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

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2. Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough;Journal of Agricultural and Food Chemistry;2023-10-23

3. Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production;Frontiers in Microbiology;2022-12-08

4. Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs;Microorganisms;2022-09-15

5. Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures;Frontiers in Bioengineering and Biotechnology;2022-06-23