Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

Keyphrases

• Acid Water 16%
• Acidification 16%
• Bioprocess 33%
• Chemical Characteristics 16%
• Cracker Quality 16%
• Crackers 100%
• Fermentation 33%
• Final Viscosity 33%
• Flour 50%
• Free Amino Acids 33%
• Fungal Protease 16%
• Gluten Network 16%
• High Water 16%
• Hydrolytic Enzymes 100%
• Lactic Acid Bacteria Starter 100%
• Lactobacillus Plantarum 16%
• Microscopy 16%
• Positive Impact 16%
• Protease Treatment 16%
• Proteolytic Enzymes 16%
• Pungent Taste 16%
• Reduced Viscosity 16%
• RVA Viscosity 16%
• Sensory Characteristics 16%
• Setback Viscosity 16%
• Soft Structures 16%
• Starter Culture 100%
• Water-extractable Arabinoxylan 33%
• Weissella Confusa 16%
• Whole Grain 100%
• Whole Wheat 16%
• Xylanase 16%
• Xylanase Treatment 16%
• Xylanolytic Enzymes 16%

INIS

• acidification 20%
• amino acids 40%
• bacteria 100%
• breakdown 20%
• comparative evaluations 40%
• control 60%
• correlations 20%
• dextran 100%
• enzymes 100%
• fermentation 40%
• flavor 40%
• flour 60%
• lactic acid 100%
• lactobacillus 20%
• microscopy 20%
• production 20%
• thickness 40%
• viscosity 100%
• water 40%
• wheat 20%
• xylanase 40%

Food Science

• Acidification 50%
• Amino Acids 100%
• Cracker 50%
• Lactic Acid Bacteria 100%
• Lactobacillus 50%
• Starter Culture 100%
• Weissella 50%