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Can I read Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae on EtoBox?
Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae by Michele Rigon Spier, Marcia Rapacci, Silvia Deboni Dutcosky, and Guilherme de Almeida Souza Tedrus is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae about?
The application of mixed cultures of lactic acid bacteria (LAB) and yeasts in the baking process may improve a number of important properties of the final bakery products such as flavour, texture and retention of freshness compare to the traditional baker's yeast bread. This study offers the possibility for Brazilian bakers to improve the quality of their products. The methods of sponge-dough and direct-dough fermentation containing Lactobacillus brevis and yeast Saccharomyces cerevisiae were employed to verify the effect of mixed cultures in quality technology of sweet bread dough. According to the results, performance of the breads should be good, because the used flour forms a strong gluten network, retains gas and produces a highly expanded structure in the final bakery products. Sensorial evaluation demonstrated that sweet bread produced by sponge-dough fermentation was more acceptable in regard to softness and taste compared to bread produced by direct-dough fermentation.
Who reads Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Michele Rigon Spier, Marcia Rapacci, Silvia Deboni Dutcosky, and Guilherme de Almeida Souza Tedrus
- Publisher
- Walter de Gruyter GmbH
- Published
- 2007
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)