Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation
- Author
- MARIOTTI, Manuela1 ; GAROFALO, Cristiana2 ; AQUILANTI, Lucia2 ; OSIMANI, Andrea2 ; FONGARO, Lorenzo1 ; TAVOLETTI, Stefano2 ; HAGER, Anna-Sophie3 ; CLEMENTI, Francesca2
[1] DeFENS (Department of Food, Environmental and Nutritional Sciences), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
[2] D3A (Dipartimento di Scienze Agrarie, Alimentari ed Ambientali), Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
[3] School of Food and Nutritional Sciences, University College Cork, Cork, Ireland - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2014, Vol 59, Num 2, pp 973-980, 8 p ; 1 ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Barley Bread Dough rheology Phytates β-glucans
- Keyword (fr)
- Agent levant Analyse sensorielle Farine orge Glucane Orge Pain Panification Propriété rhéologique Pâte cuisson Rhéologie Valeur nutritive Céréale Polyoside Produit cuisson Produit céréalier
- Keyword (en)
- Sour dough Sensory analysis Barley flour Glucan Barley Bread Bread making Rheological properties Dough Rheology Nutritive value Cereal Polysaccharide Bakery product Cereal product
- Keyword (es)
- Agentes fermentadores Análisis sensorial Harina cebada Glucano Cebada Pan Panificación Propiedad reológica Masa de panaderia Reología Valor nutritivo Cereal Poliósido Producto panadería Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28776248
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
Access to the document
Install on your browser
DOI
10.1016/j.lwt.2014.06.052 
https://dx.doi.org/10.1016/j.lwt.2014.06.052
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1016\/j.lwt.2014.06.052\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:9:\"\u0000*\u0000jtitle\";s:41:\"Lebensmittel - Wissenschaft + Technologie\";s:9:\"\u0000*\u0000stitle\";s:26:\"Lebensm. - Wiss. + Technol\";s:7:\"\u0000*\u0000date\";s:4:\"2014\";s:9:\"\u0000*\u0000volume\";s:2:\"59\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"973\";s:8:\"\u0000*\u0000epage\";s:3:\"980\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0023-6438\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:8:\"MARIOTTI\";s:10:\"\u0000*\u0000aufirst\";s:7:\"Manuela\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:7:{i:0;s:19:\"GAROFALO, Cristiana\";i:1;s:16:\"AQUILANTI, Lucia\";i:2;s:15:\"OSIMANI, Andrea\";i:3;s:16:\"FONGARO, Lorenzo\";i:4;s:18:\"TAVOLETTI, Stefano\";i:5;s:18:\"HAGER, Anna-Sophie\";i:6;s:19:\"CLEMENTI, Francesca\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"LBWTAP\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:1:\"1\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:8:\"\u0000*\u0000place\";s:10:\"Kidlington\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"8\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1016\/j.lwt.2014.06.052\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:9:\"\u0000*\u0000jtitle\";s:41:\"Lebensmittel - Wissenschaft + Technologie\";s:9:\"\u0000*\u0000stitle\";s:26:\"Lebensm. - Wiss. + Technol\";s:7:\"\u0000*\u0000date\";s:4:\"2014\";s:9:\"\u0000*\u0000volume\";s:2:\"59\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"973\";s:8:\"\u0000*\u0000epage\";s:3:\"980\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0023-6438\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:8:\"MARIOTTI\";s:10:\"\u0000*\u0000aufirst\";s:7:\"Manuela\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:7:{i:0;s:19:\"GAROFALO, Cristiana\";i:1;s:16:\"AQUILANTI, Lucia\";i:2;s:15:\"OSIMANI, Andrea\";i:3;s:16:\"FONGARO, Lorenzo\";i:4;s:18:\"TAVOLETTI, Stefano\";i:5;s:18:\"HAGER, Anna-Sophie\";i:6;s:19:\"CLEMENTI, Francesca\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"LBWTAP\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:1:\"1\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:8:\"\u0000*\u0000place\";s:10:\"Kidlington\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"8\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"UnpaywallOpenUrl\":35:{s:8:\"\u0000*\u0000email\";s:27:\"assistance-portail@inist.fr\";s:6:\"\u0000*\u0000fmt\";N;s:6:\"\u0000*\u0000doi\";s:25:\"10.1016\/j.lwt.2014.06.052\";s:6:\"\u0000*\u0000pii\";N;s:7:\"\u0000*\u0000pmid\";N;s:9:\"\u0000*\u0000atitle\";N;s:9:\"\u0000*\u0000jtitle\";N;s:9:\"\u0000*\u0000stitle\";N;s:7:\"\u0000*\u0000date\";N;s:9:\"\u0000*\u0000volume\";N;s:8:\"\u0000*\u0000issue\";N;s:8:\"\u0000*\u0000spage\";N;s:8:\"\u0000*\u0000epage\";N;s:8:\"\u0000*\u0000pages\";N;s:7:\"\u0000*\u0000issn\";N;s:8:\"\u0000*\u0000eissn\";N;s:9:\"\u0000*\u0000aulast\";N;s:10:\"\u0000*\u0000aufirst\";N;s:9:\"\u0000*\u0000auinit\";N;s:10:\"\u0000*\u0000auinitm\";N;s:5:\"\u0000*\u0000au\";N;s:9:\"\u0000*\u0000aucorp\";N;s:7:\"\u0000*\u0000isbn\";N;s:8:\"\u0000*\u0000coden\";N;s:8:\"\u0000*\u0000genre\";N;s:7:\"\u0000*\u0000part\";N;s:9:\"\u0000*\u0000btitle\";N;s:8:\"\u0000*\u0000title\";N;s:8:\"\u0000*\u0000place\";N;s:6:\"\u0000*\u0000pub\";N;s:10:\"\u0000*\u0000edition\";N;s:9:\"\u0000*\u0000tpages\";N;s:9:\"\u0000*\u0000series\";N;s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";N;}"
Unpaywall access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1016\/j.lwt.2014.06.052\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:9:\"\u0000*\u0000jtitle\";s:41:\"Lebensmittel - Wissenschaft + Technologie\";s:9:\"\u0000*\u0000stitle\";s:26:\"Lebensm. - Wiss. + Technol\";s:7:\"\u0000*\u0000date\";s:4:\"2014\";s:9:\"\u0000*\u0000volume\";s:2:\"59\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"973\";s:8:\"\u0000*\u0000epage\";s:3:\"980\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0023-6438\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:8:\"MARIOTTI\";s:10:\"\u0000*\u0000aufirst\";s:7:\"Manuela\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:7:{i:0;s:19:\"GAROFALO, Cristiana\";i:1;s:16:\"AQUILANTI, Lucia\";i:2;s:15:\"OSIMANI, Andrea\";i:3;s:16:\"FONGARO, Lorenzo\";i:4;s:18:\"TAVOLETTI, Stefano\";i:5;s:18:\"HAGER, Anna-Sophie\";i:6;s:19:\"CLEMENTI, Francesca\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"LBWTAP\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:1:\"1\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:8:\"\u0000*\u0000place\";s:10:\"Kidlington\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"8\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1016\/j.lwt.2014.06.052\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:9:\"\u0000*\u0000jtitle\";s:41:\"Lebensmittel - Wissenschaft + Technologie\";s:9:\"\u0000*\u0000stitle\";s:26:\"Lebensm. - Wiss. + Technol\";s:7:\"\u0000*\u0000date\";s:4:\"2014\";s:9:\"\u0000*\u0000volume\";s:2:\"59\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"973\";s:8:\"\u0000*\u0000epage\";s:3:\"980\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0023-6438\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:8:\"MARIOTTI\";s:10:\"\u0000*\u0000aufirst\";s:7:\"Manuela\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:7:{i:0;s:19:\"GAROFALO, Cristiana\";i:1;s:16:\"AQUILANTI, Lucia\";i:2;s:15:\"OSIMANI, Andrea\";i:3;s:16:\"FONGARO, Lorenzo\";i:4;s:18:\"TAVOLETTI, Stefano\";i:5;s:18:\"HAGER, Anna-Sophie\";i:6;s:19:\"CLEMENTI, Francesca\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"LBWTAP\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:1:\"1\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:8:\"\u0000*\u0000place\";s:10:\"Kidlington\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"8\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1016\/j.lwt.2014.06.052\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:9:\"\u0000*\u0000jtitle\";s:41:\"Lebensmittel - Wissenschaft + Technologie\";s:9:\"\u0000*\u0000stitle\";s:26:\"Lebensm. - Wiss. + Technol\";s:7:\"\u0000*\u0000date\";s:4:\"2014\";s:9:\"\u0000*\u0000volume\";s:2:\"59\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"973\";s:8:\"\u0000*\u0000epage\";s:3:\"980\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0023-6438\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:8:\"MARIOTTI\";s:10:\"\u0000*\u0000aufirst\";s:7:\"Manuela\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:7:{i:0;s:19:\"GAROFALO, Cristiana\";i:1;s:16:\"AQUILANTI, Lucia\";i:2;s:15:\"OSIMANI, Andrea\";i:3;s:16:\"FONGARO, Lorenzo\";i:4;s:18:\"TAVOLETTI, Stefano\";i:5;s:18:\"HAGER, Anna-Sophie\";i:6;s:19:\"CLEMENTI, Francesca\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"LBWTAP\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:1:\"1\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:104:\"Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation\";s:8:\"\u0000*\u0000place\";s:10:\"Kidlington\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"8\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
