Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality-Reference-Cited by-同舟云学术

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Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality

Published:2002-09 Issue:5 Volume:79 Page:640-647
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Clarke C. I.¹²,Schober T. J.¹²,Arendt E. K.¹³

Affiliation:

1. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland.

2. National Food Biotechnology Centre, National University of Ireland, Cork, Ireland.

3. Corresponding author. E-mail: e.arendt@ucc.ie. Phone: +353-21-4902064. Fax: +353-21-4270213.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. Rheological Behavior of Undeveloped and Developed Wheat Dough

2. Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough

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