Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat

Author:

Ruisi Paolo,Ingraffia Rosolino,Urso Valeria,Giambalvo Dario,Alfonzo Antonio,Corona Onofrio,Settanni LucaORCID,Frenda Alfonso S.

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. AACC (2000). Approved methods of the AACC (10th ed.). Minnesota: American Association of Cereal Chemists.

2. Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads;Alfonzo;Fermentation,2020

3. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation;Alfonzo;Food Microbiology,2017

4. Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening;Alfonzo;Food Microbiology,2021

5. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria;Alfonzo;International Journal of Food Microbiology,2016

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