Gluten Hydrolysis and Depolymerization during Sourdough Fermentation
Author:
Affiliation:
1. Lehrstuhl für Technische Mikrobiologie, TU München, Weihenstephaner Steig 16, D-85350 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034470z
Reference38 articles.
1. Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
2. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives
3. Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor
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