Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality
- Author
- GÄNZLE, Michael G1 ; LOPONEN, Jussi1 2 ; GOBBETTI, Marco3
[1] University of Alberta, Department of Agricultural, Food and Nutritional Science, 4-10 Ag-For Centre, Edmonton, AB, T6G 2P5, Canada
[2] University of Helsinki, Department of Food Technology, Helsinki, Finland
[3] Department of Plant Protection and Applied Microbiology, University of Bari, Bari, Italy - Source
Trends in food science & technology (Regular ed.). 2008, Vol 19, Num 10, pp 513-521, 9 p ; ref : 1 p.3/4
- ISSN
- 0924-2244
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Fermentation Mécanisme Pain Protéolyse Qualité Produit cuisson Produit céréalier
- Keyword (en)
- Fermentation Mechanism Bread Proteolysis Quality Bakery product Cereal product
- Keyword (es)
- Fermentación Mecanismo Pan Proteolisis Calidad Producto panadería Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20862616
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.tifs.2008.04.002 
https://dx.doi.org/10.1016/j.tifs.2008.04.002
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