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• W1967946178 abstract "The use of sourdough improves the quality and increases the shelf life of bread. The positive effects are associated with metabolites produced by lactic acid bacteria (LAB) during sourdough fermentation, including organic acids, exopolysaccharides (EPS), and enzymes. EPS formed during sourdough fermentation by glycansucrase activity from sucrose influence the viscoelastic properties of the dough and beneficially affect the texture and shelf life (in particular, starch retrogradation) of bread. Accordingly, EPS have the potential to replace hydrocolloids currently used as bread improvers and meet so the consumer demands for a reduced use of food additives. In this review, the current knowledge about the functional aspects of EPS formation by sourdough LAB especially in baking applications is summarized." @default.
• W1967946178 created "2016-06-24" @default.
• W1967946178 creator A5032377001 @default.
• W1967946178 creator A5043525874 @default.
• W1967946178 date "2014-01-01" @default.
• W1967946178 modified "2023-10-16" @default.
• W1967946178 title "Exopolysaccharides from Sourdough Lactic Acid Bacteria" @default.
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• W1967946178 doi "https://doi.org/10.1080/10408398.2011.617474" @default.
• W1967946178 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/24499068" @default.
• W1967946178 hasPublicationYear "2014" @default.
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