Influence and interactions of processing conditions and starter culture on formation of acids, volatile compounds, and amino acids in wheat sourdoughs

Keyphrases

• Processing Conditions 100%
• Amino Acids 100%
• Starter Culture 100%
• Volatile Compounds 100%
• Wheat Sourdough 100%
• Acidity 80%
• Sourdough 60%
• Flour 40%
• Saccharomyces Cerevisiae 40%
• Fermentation Time 40%
• Ash Content 40%
• Fermentation Conditions 40%
• Strain Conditions 40%
• Amino Acid Complex 40%
• Lactobacillus Brevis 20%
• Bread 20%
• Lactobacillus Plantarum 20%
• Flavor Compounds 20%
• Lactic Acid Bacteria 20%
• Flavor Precursors 20%
• Metabolic Activity 20%
• Free Amino Acids 20%
• Fermentation Temperature 20%
• Response Surface Methodology 20%
• Fermentation Control 20%
• Process Parameters Influence 20%
• Industrial Fermentation Processes 20%
• Flavor Attributes 20%
• Frequent Interaction 20%

INIS

• fermentation 100%
• interactions 100%
• processing 100%
• wheat 100%
• volatility 100%
• amino acids 100%
• acidity 66%
• strains 50%
• flour 33%
• flavor 33%
• ash content 33%
• yeasts 16%
• control 16%
• lactobacillus 16%
• surfaces 16%
• precursor 16%
• saccharomyces cerevisiae 16%
• bread 16%
• lactic acid 16%
• bacteria 16%

Food Science

• Starter Culture 100%
• Volatile Agent 100%
• Amino Acid 100%
• Wheat Sourdough 100%
• Sourdough 60%
• Ash Content 40%
• Fermentation Time 40%
• Fermentation Conditions 40%
• Lactobacillus 20%
• Lactic Acid Bacteria 20%
• Response Surface Methodology 20%
• Fermentation Temperature 20%
• Flavor Compounds 20%
• Flavor Precursors 20%