Concepedia

Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread

Jing Zhang, Yijun Yao, Jun Li, Xingrong Ju, Lifeng Wang

Food Chemistry · 2023 · 62 citations · 33 references

Concepts

AgricultureFood ScienceMicrobiologyFood MicrobiologyFood RheologyRheologyBakery MicrobiologyLactic Acid BacteriaRheology Of Fermented FoodsExopolysaccharide ProductionFermentation EffectsLactic Acid Bacteria In CerealsLactic FermentationMicrobial ExopolysaccharidesRheological PropertiesSourdough FermentationSourdough Microbiology

References

33

THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS

Science · 1943 · 651 citations

Agriculture, Chemistry, Food Science +8

Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Anna-Sophie Hager, Elke K. Arendt · Food Hydrocolloids · 2013 · 295 citations

Agriculture, Food Science, Cereal Science +15

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Laura Román, Mayara Belorio, Manuel Gómez · Comprehensive Reviews in Food Science and Food Safety · 2019 · 195 citations

Agriculture, Food Science, Nutrition +12

Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

Aldo Corsetti, Marco Gobbetti, Fabrizio Balestrieri et al. · Journal of Food Science · 1998 · 194 citations

Agriculture, Food Science, Microbiology +17

Innovative approaches towards improved gluten-free bread properties

Denisse Bender, Regine Schönlechner · Journal of Cereal Science · 2019 · 181 citations

Agriculture, Food Science, Cereal Science +13