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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Jekle, M.; Houben, A.; Mitzscherling, M.; Becker, T. 
Titel:
Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough 
Abstract:
BACKGROUND: As the processing of amaranth in baked goods is challenging, the use of sourdough fermentation is a promising possibility to exploit the advantages of this raw material. In this study the fermentation properties of Lactobacillus plantarum, Lactobacillus paralimentarius and Lactobacillus helveticus in amaranth-based sourdough were examined in order to validate them as starter cultures. pH, total titratable acidity (TTA) and lactic/acetic acid ratio of the sourdough and sensory propert...    »
 
Stichworte:
Acetic Acid/metabolism; Amaranthus/*chemistry; Bread/*analysis/*microbiology; Chemical Phenomena; Colony Count, Microbial; Diet, Gluten-Free; Female; *Fermentation; Food Handling; *Food Microbiology; Hot Temperature; Humans; Hydrogen-Ion Concentration; Lactic Acid/metabolism; Lactobacillus/growth & development/*metabolism; Lactobacillus helveticus/growth & development/metabolism; Lactobacillus plantarum/growth & development/metabolism; Male; Seeds/*chemistry; Sensation 
Zeitschriftentitel:
Journal of the science of Food and Agriculture 
Jahr:
2010 
Band / Volume:
90 
Jahr / Monat:
2010-10 
Heft / Issue:
13 
Seitenangaben Beitrag:
2326-32 
Print-ISSN:
1097-0010 (Electronic) 0022-5142 (Linking)de