22 research outputs found
Rye sourdough fermentation and bread stability. Rukkitaigna hapendamine ja leiva vananemine
No full textRye sourdough fermentation and bread stability. Rukkitaigna hapendamine ja leiva vananemine
No full textAnalysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction
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Stability of B-complex vitamins and dietary fiber during rye sourdough bread production
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Prediction of the growth and storage conditions of Lactobacillus plantarum and Lactobacillus casei by isothermal kinetic simulation
No full textInfluence of the fermentation methods on the resistant starch formation by X-ray diffraction
No full textCharacterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies
No full textEvaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus
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