Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life

Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria

(2013) Olimpia Pepe et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of Xylanase on Quality Attributes of Whole-wheat bread

(2013) G. Ghoshal et al.   JOURNAL OF FOOD QUALITY

Effect of sourdough at different concentrations on quality and shelf life of bread

(2013) E. Torrieri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

(2012) Simona Palomba et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

(2012) Sandra Galle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of Breadmaking Quality by Xylanase GH11 fromPenicillium occitanisPol6

(2012) Dorra Driss et al.   JOURNAL OF TEXTURE STUDIES

Technologies for enhanced exploitation of the health-promoting potential of cereals

(2012) Jan A. Delcour et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

(2011) Sidsel Jensen et al.   JOURNAL OF CEREAL SCIENCE

PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD

(2011) MARÍA JESÚS CALLEJO   JOURNAL OF SENSORY STUDIES

A PROCEDURE FOR SENSORY EVALUATION OF BREAD: PROTOCOL DEVELOPED BY A TRAINED PANEL

(2011) MONICA ELÍA   JOURNAL OF SENSORY STUDIES

Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

(2010) Stavros Plessas et al.   FOOD CHEMISTRY

SENSORY PROFILING OF CHANGES IN WHEAT AND WHOLE WHEAT BREAD DURING A PROLONGED PERIOD OF STORAGE

(2010) SIDSEL JENSEN et al.   JOURNAL OF SENSORY STUDIES

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Bread crumb quality assessment: a plural physical approach

(2009) Alessandro Angioloni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

In situ production and analysis of Weissella confusa dextran in wheat sourdough

(2009) Kati Katina et al.   FOOD MICROBIOLOGY

Consumer freshness perceptions of breads, biscuits and cakes

(2009) Samuel P. Heenan et al.   FOOD QUALITY AND PREFERENCE

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

(2009) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

From gene to function: Metabolic traits of starter cultures for improved quality of cereal foods

(2009) Michael G. Gänzle   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli

(2008) Susanne Kaditzky et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

(2008) D. Curic et al.   FOOD RESEARCH INTERNATIONAL

PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS

(2008) R. DI MONACO et al.   JOURNAL OF TEXTURE STUDIES