Biomedical Engineering Reference
In-Depth Information
27. Crowley P, Schober T, Clarke C, Arendt E (2002) The effect of storage time on textural and
crumb grain characteristics of sourdough wheat bread. Eur Food Res Tech 214:489-496
28. Thiele C, Gänzle G, Vogel RF (2003) Fluorescence labeling of wheat proteins for determina-
tion of gluten hydrolysis and depolymerization during dough processing and sourdough fer-
mentation. J Agri Food Chem 51:2745-2752
29. Loponen J, Mikola M, Katina K, Sontag-Strohm T, Salovaara H (2004) Degradation of HMW
glutenins during wheat sourdough fermentations. Cereal Chem 81:87-90
30. Clarke CI, Schober TJ, Angst E, Arendt EK (2003) Use of response surface methodology to
investigate the effects of processing conditions on sourdough wheat bread quality. Eur Food
Res Tech 217:23-33
31. Vinkx CJA, Delcour JA (1996) Rye (
Secale cereale
L.) arabinoxylans: a critical review.
J Cereal Sci 24:1-14
32. Boskov Hansen H, Andreasen M, Nielsen M, Larsen L, Knudsen BK, Meyer A, Christensen L,
Hansen A (2002) Changes in dietary fibre, phenolic acids and activity of endogenous enzymes
during rye bread-making. Eur Food Res Tech 214:33-42
33. Brandt MJ (2006) Bedeutung von Rohwarenkompontenten. In: Brandt MJ, Gänzle MG (eds)
Handbuch Sauerteig. B. Behr's Verlag, Hamburg, pp 41-55
34. Courtin C, Delcour J (2002) Arabinoxylans and endoxylanases in wheat flour bread-making.
J Cereal Sci 35:225.243
35. Gänzle MG, Loponen J, Gobbetti M (2008) Proteolysis in sourdough fermentations: mecha-
nisms and potential for improved bread quality. Trends Food Sci Tech 19:513-521
36. Gobbetti M, Smacchi E, Fox P, Stepaniak L, Corsetti A (1996) The sourdough microflora.
Cellular localisation and charcterization of proteolytic enzymes in lactic acid bacteria. Lebensm
Wissensch Tech 29:561-569
37. Di Cagno R, de Angelis M, Lavermicocca P, de Vincenzi M, GiovanniniC FM, Gobbetti
M (2002) Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein
fractions and gliadin peptides involved in human cereal intolerance. Appl Environ
Microbiol 68:623-633
38. Wieser H, Vermeulen N, Gaertner F, Vogel RF (2008) Effect of different
Lactobacillus
and
Enterococcus
strains and chemical acidification regarding degradation of gluten proteins dur-
ing sourdough fermentation. Eur Food Res Tech 226:1495-1502
39. Vermeulen N, Kretzer J, Machalitza H, Vogel RF, Gänzle MG (2006) Influence of redox-reactions
catalysed by homo- and heterofermentative lactobacilli on gluten in wheat sourdoughs. J Cereal
Sci 43:137-143
40. Grosch W, Wieser H (1999) Redox reactions in wheat dough as affected by ascorbic acid.
J Cereal Sci 29:1-16
41. Korakli M, Rossmann A, Gänzle MG, Vogel RF (2001) Sucrose metabolism and
exopolysaccharide production in wheat and rye sourdoughs by
Lactobacillus sanfranciscensis
.
J Agri Food Chem 49:5194-5200
42. Korakli M, Gänzle MG, Vogel RF (2002) Metabolism by bifidobacteria and lactic acid bacteria
of polysaccharides from wheat and rye, and exopolysaccharides produced by
Lactobacillus
sanfranciscensis
. J Appl Microbiol 92:958-965
43. Tieking M, Gänzle MG (2005) Exopolysaccharides from cereal-associated lactobacilli. Trends
Food Sci Tech 16:79-84
44. Galle S, Schwab C, Arendt EK, Gänzle MG (2011) Structural and rheological characterisation
of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.
Food Microbiol 26:547-553
45. Bounaix MS, Robert H, Gabriel V, Morel S, Remaud-Simeon M, Gabriel B, Fontagne-Faucher
C (2010) Characterization of dextran-producing
Weissella
strains isolated from sourdoughs
and evidence of constitutive dextransucrase expression. FEMS Microbiol Lett 311:18-26
46. Bounaix MS, Gabriel V, Morel S, Robert H, Rabier P, Remaud-Simeon M, Gabriel B,
Fontagne-Faucher C (2009) Biodiversity of exopolysaccharides produced from sucrose by
sourdough lactic acid bacteria. J Agri Food Chem 57:10889-10897
47. Galle S, Schwab C, Arendt E, Gänzle MG (2010) Exopolysaccharide-forming
Weissella
strains
as starter cultures for sorghum and wheat sourdoughs. J Agri Food Chem 58:5834-5841
