Parameters of rye, wheat, barley, and oat sourdoughs fermented withLactobacillus plantarumLUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation

Author:

Bartkiene Elena1,Bartkevics Vadims2,Pugajeva Iveta2,Krungleviciute Vita1,Mayrhofer Sigrid3,Domig Konrad3

Affiliation:

1. Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas 47181 Lithuania

2. Centre of Food Chemistry; University of Latvia; Jelgavas iela 1 Riga LV-1013 Latvia

3. University of Natural Resources and Life Sciences; Muthgasse 18 Wien 1190 Austria

Funder

Lithuanian University of Health Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference36 articles.

1. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007

2. Quality evaluation of the sourdough rye breads;Banu;The Annals of the University Dunarea de Jos of Galati Fascicle VI -Food Technology,2011

3. Storage of packaged white bread. III. Effect of sourdough and addition of acids on bread characteristics;Barber;LWT - Food Science and Technology,1992

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