Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties-Reference-Cited by-同舟云学术

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Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties

Published:2004-05 Issue:3 Volume:81 Page:409-417
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Clarke Charmaine I.¹²,Schober Tilman J.¹²,Dockery Peter³,O'Sullivan Kathleen⁴,Arendt Elke K.¹⁵

Affiliation:

1. Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland.

2. National Food Biotechnology Centre, National University of Ireland, Cork, Ireland.

3. Department of Anatomy, National University of Ireland, Cork, Ireland.

4. Statistical Laboratory, Department of Statistics, National University of Ireland, Cork, Ireland.

5. Corresponding author. Phone: +353-21-4902064. Fax: +353-21-4270213. E-mail: e.arendt@ucc.ie

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. Storage of packaged white bread

2. On the Presence and Activities of Proteolytic Enzymes in Vital Wheat Gluten

3. Exocellular polysaccharides produced by lactic acid bacteria

4. Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality

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