Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast

This publication has 11 references indexed in Scilit:

• Flavour of sourdough wheat bread crumb
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1996
• Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking
  Food Microbiology, 1995
• The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids
  World Journal of Microbiology and Biotechnology, 1994
• Volatile compounds in wheat sourdoughs produced by lactic acid bacteria and sourdough yeasts
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1994
• Amino Acid Metabolism by Yeasts and Lactic Acid Bacteria during Bread Dough Fermentation
  Journal of Food Science, 1992
• Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs
  International Journal of Food Microbiology, 1992
• Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
• The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
• Proteolytic activity of sourdough bacteria
  Applied Microbiology and Biotechnology, 1988
• Die Mikroflora des Sauerteiges
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1978