The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles-Reference-Cited by-同舟云学术

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The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles

Published:2022-09-05 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Alkay Zühal¹,Yılmaz Mustafa Tahsin²,Can Aslı Muslu¹³,İspirli Hümeyra⁴,Dertli Enes¹

Affiliation:

1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Yıldız Technical University İstanbul Turkey

2. Faculty of Engineering, Department of Industrial Engineering King Abdulaziz University Jeddah Saudi Arabia

3. Department of Food Technology, İstanbul Gelişim Vocational School Gelişim University İstanbul Turkey

4. Central Research Laboratory Bayburt University Bayburt Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17097

Reference46 articles.

1. Prevention of Sourdough Bread Mould Spoliage by antifungal Lactic Acid Bacteria Fermentation

2. Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique

3. Effect of immature wheat flour on nutritional and technological quality of sourdough bread

4. Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Cited by 3 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. Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions;BIO Web of Conferences;2024

2. Sourdough Lactic Acid Bacteria as Functional Microorganisms for Technological Purposes;Sourdough Microbiota and Starter Cultures for Industry;2024

3. RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS;Journal of microbiology, biotechnology and food sciences;2023-01-10

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