Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

This publication has 15 references indexed in Scilit:

• Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy
  International Journal of Food Microbiology, 2001
• Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality
  Food Science and Technology International, 2001
• Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta
  Food Science and Technology International, 2000
• Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales
  Food Science and Technology International, 2000
• Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid
  Journal of Applied Microbiology, 2000
• Influence of enzymes on the evolution of fructosans in sourdough wheat processes
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 2000
• Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics
  Cereal Chemistry Journal, 2000
• Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria
  Food Microbiology, 1999
• The sourdough microflora: Interactions of lactic acid bacteria and yeasts
  Published by Elsevier ,1998
• Modifizierung der verarbeitungstechnischen Eigenschaften von Weizenmehl mit proteolytischen Enzymen
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1990