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- W2745885770 abstract "In this work the potential of different exopolysaccharide (EPS) forming Lactobacillus species as starter cultures for gluten-free sourdoughs was investigated in order to improve gluten-free breads. It was shown that EPS affect bread quality positively and that the structure and conformation of the molecule are important for structural influences on gluten-free breads. In situ EPS formation in gluten-free sourdoughs could be optimized regarding the type of flour, DY, cell count, sucrose amount and sucrose fed-batch to levels sufficient for baking applications. Enzymes responsible for EPS formation were characterized." @default.
- W2745885770 created "2017-08-31" @default.
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- W2745885770 date "2013-01-01" @default.
- W2745885770 modified "2023-09-27" @default.
- W2745885770 title "Molecular background, in situ production and structure/function relation of bacterial exopolysaccharides in gluten-free dough and bread" @default.
- W2745885770 hasPublicationYear "2013" @default.
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