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Journal of Culinary Science & Technology Volume 12, 2014 - Issue 4
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Original Articles

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

Krischina S. ApleviczInstituto Federal de Santa Catarina, Florianópolis, Santa Catarina, BrazilCorrespondence[email protected]
,
Tiago da SilvaUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil
,
Carlise B. Fritzen-FreireUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil
,
Renata D. M. C. AmboniUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil
,
Pedro L. M. BarretoUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil
&
Ernani S. Sant’AnnaUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil
Pages 354-367 | Received 20 Dec 2013, Accepted 25 Feb 2014, Published online: 16 Jun 2014

Citations (7)

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Leidiane Andreia Acordi Menezes, Ivan De Marco, Nataly Neves Oliveira dos Santos, Catharina Costa Nunes, Claudio Eduardo Leite Cartabiano, Luciano Molognoni, Gilberto V. de Melo Pereira, Heitor Daguer & Juliano De Dea Lindner. (2021) Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures. International Journal of Food Sciences and Nutrition 72:7, pages 912-922.
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Articles from other publishers (6)

Gabriel Albagli, Priscilla V. Finotelli, Tatiana Felix Ferreira & Priscilla F. F. Amaral. (2023) Toward Sourdough Microbiome Data: A Review of Science and Patents. Foods 12:2, pages 420.
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Latife Betül Gül, Osman Gül & Ahmet Hilmi Çon. (2022) Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking. Journal of Food Measurement and Characterization 16:5, pages 3998-4008.
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Mehdi Gharekhani, Yousef Nami, Mehran Aalami & Mohammad Amin Hejazi. (2021) Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread . Food Science & Nutrition 9:11, pages 6372-6381.
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Yousef Nami, Mehdi Gharekhani, Mehran Aalami & Mohammad Amin Hejazi. (2019) Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour. Journal of Food Science and Technology 56:9, pages 4057-4067.
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Yafang Yu, Li Wang, Haifeng Qian, Hui Zhang, Yan Li, Gangcheng Wu, Xiguang Qi, Meijuan Xu & Zhiming Rao. (2019) Effect of selected strains on physical and organoleptic properties of breads. Food Chemistry 276, pages 547-553.
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Konstantinos Papadimitriou, Georgia Zoumpopoulou, Marina Georgalaki, Voula Alexandraki, Maria Kazou, Rania Anastasiou & Effie Tsakalidou. 2019. Innovations in Traditional Foods. Innovations in Traditional Foods 127 158 .

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