Metabolic profiling of sourdough fermented wheat and rye bread

Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker’s yeast or a sourdough starter including Candida milleri , Lactobacillus brevis and Lactobac...

Full description

Saved in:

Bibliographic Details
Published in:	Scientific reports Vol. 8; no. 1; pp. 5684 - 11
Main Authors:	Koistinen, Ville M., Mattila, Outi, Katina, Kati, Poutanen, Kaisa, Aura, Anna-Marja, Hanhineva, Kati
Format:	Journal Article
Language:	English
Published:	London Nature Publishing Group UK 09-04-2018 Nature Publishing Group
Subjects:	631/45/320 631/61 Amino acids Bacteria Baking Bases (nucleic acids) Bioactive compounds Fermentation Grain Health promotion Humanities and Social Sciences Insulin Lactic acid Lactic acid bacteria Metabolism Metabolites multidisciplinary Peptides Phenolic acids Phenols Science Science (multidisciplinary) Sourdough Wheat Yeasts
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!