Microstructural and conformational changes of gluten proteins in wheat-rye sourdough-Reference-Cited by-同舟云学术

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Microstructural and conformational changes of gluten proteins in wheat-rye sourdough

Published:2019-05 Issue: Volume:87 Page:91-97
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Nutter Julia,Saiz Amelia I.,Iurlina Miriam O.

Funder

Consejo de Investigaciones Científicas y Técnicas

Universidad Nacional de Mar del Plata

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

1. Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs;Aponte;LWT-Food Science and Technology,2014

2. The selection of a dilution water for bacteriological examinations;Butterfield;Journal of Bacteriology,1932

3. Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties;Clarke;Cereal Chem.,2004

4. Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications;Collar;Food Sci. Technol. Int.,1996

5. Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties;Di Cagno;Food Microbiol.,2003

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets;LWT;2024-08

2. Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread;Foods;2024-07-23

3. Sourdough Bread Quality: Facts and Factors;Foods;2024-07-04

4. Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications;Grain & Oil Science and Technology;2024-06

5. Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs;Food Science and Technology International;2024-05-13

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