Search
Now showing items 1-3 of 3
-
Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
(2014)Cereal-based foods represent a very important source cif biological as well as of cultural diversity, as testified by the wide range of derived fermented products. A trend that is increasingly attracting bakery industries ... -
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria
(2014)Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and fungal proteases, was used for manufacturing experimental gluten-free pasta (E-GFp), according to a traditional process with ... -
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten
(2014)This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of ...