Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough
Sign Up to like & getrecommendations! Published in 2020 at "Current Microbiology"
DOI: 10.1007/s00284-020-02250-6
Abstract: The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated… read more here.
Keywords: selection lactic; performance; acid bacteria; wheat sourdough ... See more keywords
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.08.030
Abstract: In traditional sourdough fermentation recipes of artisan bakeries, often extra ingredients are added to the flour-water mixture. This may accentuate the aroma and taste of the baked products produced from such sourdoughs. This is made… read more here.
Keywords: citrate; wheat; strain; sourdough fermentation ... See more keywords
LC-MS/MS quantitation of α-amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of applied microbiology"
DOI: 10.1111/jam.15346
Abstract: AIMS This study aimed to quantify α-amylase trypsin inhibitor (ATI) CM3 and glutathione (GSH) during wheat sourdough breadmaking. METHODS AND RESULTS Breads were made with two wheat cultivars and fermented with Fructilactobacillus sanfranciscensis, F. sanfranciscensis… read more here.
Keywords: wheat; cm3 glutathione; trypsin inhibitor; amylase trypsin ... See more keywords
Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2019.02113
Abstract: In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis,… read more here.
Keywords: quality; yeast lactobacilli; sourdough bread; cultures yeast ... See more keywords