Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking

Author:

Gobbetti M.,Simonetti M.S.,Corsetti A.,Santinelli F.,Rossi J.,Damiani P.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference41 articles.

1. Lactic acid bacteria: classification and physiology;Axelsson,1993

2. Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms;Barber;Z. Lebensm. Unters. Forsch.,1989

3. The sour dough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced;Damiani;Lebensm. Wiss. u. Technol.,1995

4. Aspetti della microflora degli impasti per panettone;Galli;Ann. Microbiol.,1973

5. Free d- and l-amino acids from hydrolized milk proteins by Pseudomonas fluorescens ATCC 948;Gobbetti;J. Dairy Sci.,1993

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