Biomedical Engineering Reference
In-Depth Information
3. Belton PS (1999) On the elasticity of wheat gluten. J Cereal Sci 29:103-107
4. Goesaert H, Slade H, Levine H, Delcour JA (2009) Amylases and bread firming - an integrated
view. J Cereal Sci 50:345-352
5. Gray JA, Bemiller JN (2003) Bread staling: molecular basis and control. Compr Rev Food Sci
Food Safety 2:1-20
6. Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA (2005) Wheat
flour constituents: how they impact bread quality, and how to impact their functionality. Trends
Food Sci Tech 16:12-30
7. Brandt MJ (2006) Bedeutung von Sauerteig für die Brotqualität. In: Brandt MJ, Gänzle MG
(eds) Handbuch Sauerteig. B. Behr's Verlag, Hamburg, pp 21-40
8. Barber B, Ortolá C, Barber S, Fernández F (1992) Storage of packaged white bread. Z Lebensm
Forsch 194:442-449
9. Kaditzky S, Seitter M, Hertel C, Vogel RF (2008) Performance of
Lactobacillus sanfranciscensis
TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their
impact on bread quality. Eur Food Res Tech 227:433-442
10. Galle S (2011) Isolation, characterization and application of exopolysaccharides from lactic
acid bacteria to improve the quality of wheat and gluten-free bread. Doctoral thesis, University
College Cork, Ireland
11. Clarke CI, Schober TJ, Arendt EK (2002) The effect of single strain and traditional mixed
strain starter cultures on rheological properties of wheat dough and bread quality. Cereal Chem
79:640-647
12. Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi L, Rossi J (1998) Sourdough lactic acid
bacteria effects on bread firmness and staling. J Food Sci 63:347-351
13. Corsetti A, Gobbetti B, De Marco B, Balestrieri F, Paoletti F, Rossi J (2000) Combined effect
of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food
Chem 48:3044-3051
14. Di Cagno R, De Angelis M, Limitone A, Minervini F, Carnevali P, Corsetti A, Gänzle M, Ciati
R, Gobbetti M (2006) Glucan and fructan production by sourdough
Weissella cibaria
and
Lactobacillus plantarum
. J Agric Food Chem 54:9873-9881
15. Katina K, Maina NH, Juvonen R, Flander L, Johansson L, Virkki L, Tenkanen M, Laitila A
(2009) In situ production and analysis of
Weissella confusa
dextran in wheat sourdough. Food
Microbiol 26:734-743
16. Axford DWE, McDermott EE, Redman DG (1979) Note on the sodium dodecyl sulfate test of
breadmaking quality: comparison with Pelshenke and Zeleny tests. Cereal Chem 56:582-583
17. Takeda K, Matsumura Y, Shimizu M (2001) Emulsifying and surface properties of wheat
gluten under acidic conditions. J Food Sci 66:393-399
18. Hoseney C (1994) Principles of cereals science and technology, 2nd edn. American Association
of Cereal Chemists, St. Paul
19. Wehrle K, Grau H, Arendt EK (1997) Effects of lactic acid, acetic acid, and table salt on
fundamental rheological properties of wheat dough. Cereal Chem 74:739-744
20. Schober TJ, Dockery P, Arendt EK (2003) Model studies for wheat sourdough systems using
gluten, lactate buffer and sodium chloride. Eur Food Res Tech 217:235-243
21. Hammes WP, Ganzle MG (1998) Sourdough breads and related products. In: Woods BJB (ed)
Microbiology of fermented foods, vol 1. Blackie Academic/Professional, London, pp 199-216
22. Thiele C, Gänzle MG, Vogel RF (2002) Contribution of sourdough lactobacilli, yeast and
cereal enzymes to the generation of amino acids in dough relevant for bread flavour.
Cereal Chem 79:45-51
23. Clarke C, Schober T, Dockery P, O'Sullican K, Arendt EK (2004) Wheat sourdough fermentation:
effects of time and acidification on fundamental rheological properties. Cereal Chem 81:409-417
24. Thiele C, Grassl S, Gänzle M (2004) Gluten hydrolysis and depolymerization during sourdough
fermentation. J Agric Food Chem 52:1307-1314
25. Gobbetti M, Corsetti A, Rossi J (1995) Interaction between lactic acid bacteria and yeasts in
sour-dough using a rheofermentometer. World J Microbiol Biotech 11:625-630
26. Kieffer R, Stein N (1999) Demixing in wheat doughs-its influence on dough and gluten
rheology. Cereal Chem 76:688-693
