Preparation of sourdough bread using a blend of bacterial culture and baker's yeast

Author： Anjum Faqir M. Pasha Imran Ghafoor Kashif Khan M. Issa Raza M. Ali

ISSN： 0034-6659

Source： Nutrition & Food Science, Vol.38, Iss.2, 2008-03, pp. : 146-153

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast

By Meignen B. Onno B. Gelinas P. Infantes M. Guilois S. Cahagnier B.

Food Microbiology, Vol. 18, Iss. 3, 2001-06 ,pp. : 239-245

Elsevier

Access to resources Recommend Favorite

Sourdough-type bread from waste bread crumb

By Gelinas P. McKinnon C.M. Pelletier M.

Food Microbiology, Vol. 16, Iss. 1, 1999-02 ,pp. : 37-43

Elsevier

Access to resources Recommend Favorite

Glycemic index and phenolics of partially-baked frozen bread with sourdough

By Novotni Dubravka Ćurić Duška Bituh Martina Colić Barić Irena Škevin Dubravka Čukelj Nikolina

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 1, 2011-02 ,pp. : 26-33

Informa Healthcare

Access to resources Recommend Favorite

Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread

Journal of Culinary Science & Technology, Vol. 12, Iss. 4, 2014-10 ,pp. : 354-367

Taylor & Francis Ltd

Access to resources Recommend Favorite

Evaluation of Kluyveromyces marxianus as baker's yeast

By Caballero R. Olguin P. Cruz-Guerrero A. Gallardo F. Garcia-Garibay M. Gomez-Ruiz L.

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 37-41

Elsevier

Access to resources Recommend Favorite