Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process
- 1 January 1991
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 192 (1) , 46-52
- https://doi.org/10.1007/bf01201441
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganismsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- The microflora in a sour dough started spontaneously on typical Swedish rye mealFood Microbiology, 1986
- Studies on α-glucosidase of Baker's YeastNIPPON SHOKUHIN KOGYO GAKKAISHI, 1969
- The reaction of acids with dough proteinsJournal of the Science of Food and Agriculture, 1962