Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread
Author:
Affiliation:
1. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Vic Australia
2. AgroParisTech Paris France
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.14349
Reference82 articles.
1. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation
2. Impact of sourdough on the texture of bread
3. Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
4. Storage of packaged white bread
5. The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread
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