kw.\*:("Dough fermentation")
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A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentationGEREZ, Carla Luciana; DALLAGNOL, Andrea; ROLLAN, Graciela et al.Food microbiology. 2012, Vol 32, Num 2, pp 427-430, issn 0740-0020, 4 p.Article
Dough characteristics of Irish wheat varieties II. Aeration profile and baking qualityKTENIOUDAKI, A; BUTLER, F; GALLAGHER, E et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 602-610, issn 0023-6438, 9 p.Article
The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperatureBIRCH, Anja N; PETERSEN, Mikael A; HANSEN, Ase S et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 480-488, issn 0023-6438, 9 p.Article
Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentationTANAKA, Fumiko; ANDO, Akira; NAKAMURA, Toshihide et al.Food microbiology. 2006, Vol 23, Num 8, pp 717-728, issn 0740-0020, 12 p.Article
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough FermentationANASTASIO, Marilena; PEPE, Olimpia; CIRILLO, Teresa et al.Journal of food science. 2010, Vol 75, Num 1, issn 0022-1147, M28-M35Article
Physiological responses of pressed baker's yeast cells pre-treated with citric, malic and succinic acidsPERES, Maristela F. S; TININIS, Claudia R. C. S; SOUZA, Crisla S et al.World journal of microbiology & biotechnology. 2005, Vol 21, Num 4, pp 537-543, issn 0959-3993, 7 p.Article