Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

(2021) Wensheng Yao et al.   FOOD CHEMISTRY

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

(2021) Jian Zhang et al.   ULTRASONICS SONOCHEMISTRY

Insights into microbial diversity of traditional Austrian sourdough

(2020) Vera Fraberger et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving Bread Aroma Using Low-Temperature Sourdough Fermentation

(2020) Dan Xu et al.   Food Bioscience

The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

(2020) Jinzhong Xi et al.   Food Bioscience

Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

(2020) Dalia Cizeikiene et al.   Food Bioscience

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

(2020) Yang Yang et al.   FOOD CHEMISTRY

Evaluation of Specific Volume, Texture, Thermal Features, Water Mobility, and Inhibitory Effect of staling in Wheat Bread affected by Maltitol

(2019) Shiyong Ding et al.   FOOD CHEMISTRY

Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA)

(2019) Vicki Wei Kee Tan et al.   FOOD RESEARCH INTERNATIONAL

Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making

(2019) Zhijian Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

(2019) Dan Xu et al.   Frontiers in Microbiology

Optimization of spiral continuous flow-through pulse light sterilization for Escherichia coli in red grape juice by response surface methodology

(2019) Feifei Xu et al.   FOOD CONTROL

Chemical and nutritional properties of white bread leavened by lactic acid bacteria

(2018) Michela Bottani et al.   Journal of Functional Foods

Effect of selected strains on physical and organoleptic properties of breads

(2018) Yafang Yu et al.   FOOD CHEMISTRY

Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

(2018) Zheng Zhao et al.   FOOD CHEMISTRY

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

(2017) Noemi Cavallo et al.   FOOD CHEMISTRY

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard

(2017) Xing-jie Wang et al.   FOOD CHEMISTRY

Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads

(2017) Tharalinee Ua-Arak et al.   FOOD MICROBIOLOGY

The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial

(2017) S Bo et al.   FOOD RESEARCH INTERNATIONAL

Structural and mechanical characteristics of bread and their impact on oral processing: a review

(2017) Jing Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread

(2017) Danielle Taneyo Saa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

(2016) Carlo Giuseppe Rizzello et al.   FOOD MICROBIOLOGY

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

(2016) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

(2016) Eva Campo et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

(2016) Sameh Maktouf et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Economic production of baker's yeast using a newSaccharomyces cerevisiaeisolate

(2015) Ehab Ragheb El-Helow et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

(2014) Renata Różyło et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation

(2014) Adediwura T. Falade et al.   JOURNAL OF CEREAL SCIENCE

REVIEW: Aroma of Wheat Bread Crumb

(2013) Anja Niehues Birch et al.   CEREAL CHEMISTRY

Exopolysaccharides from Sourdough Lactic Acid Bacteria

(2013) Sandra Galle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Influence of commercial baker's yeasts on bread aroma profiles

(2013) Anja N. Birch et al.   FOOD RESEARCH INTERNATIONAL

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

(2013) Anna Lattanzi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbe–microbe interactions in mixed culture food fermentations

(2012) Eddy J Smid et al.   CURRENT OPINION IN BIOTECHNOLOGY

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor

(2012) Vinay B. Jayaram et al.   FOOD CHEMISTRY

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

(2012) Chao Wu et al.   JOURNAL OF CEREAL SCIENCE

Application of novel starter cultures for sourdough bread production

(2011) S. Plessas et al.   ANAEROBE

Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

(2010) Fabio Minervini et al.   FOOD MICROBIOLOGY

Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

(2008) Y KIM et al.   FOOD CHEMISTRY