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Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

Autor
Gordun, E.; del Valle, LJ.; Ginovart, M.; Carbó, R.
Tipus d'activitat
Article en revista
Revista
Food science and technology international
Data de publicació
2015-09-01
Volum
21
Número
6
Pàgina inicial
428
Pàgina final
439
DOI
https://doi.org/10.1177/1082013214543033 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/27975 Obrir en finestra nova
URL
http://fst.sagepub.com/content/early/2014/07/08/1082013214543033?papetoc Obrir en finestra nova
Resum
The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual Spanish sourdough ingredients. Ripe GS took longer than AS and YS to reach the appropriate acidity and achieved lower values of lactic acid The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS)...
Citació
Gordun, E. [et al.]. Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt. "Food science and technology international", 2014.
Paraules clau
AROMA COMPOUNDS, ARTISAN BAKERY, BIODIVERSITY, COMMUNITY, DOUGH, FERMENTATION, IDENTIFICATION, LACTIC-ACID BACTERIA, NON-SACCHAROMYCES YEASTS, Sourdough, WHEAT, grape, ingredients, lactic acid bacteria, yeast
Grup de recerca
BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos
CRnE - Centre de Recerca en Ciència i Enginyeria Multiescala de Barcelona
PSEP - Polimers Sintètics: Estructura i Propietats. Polimers Biodegradables.

Arxius