Food Biochemistry and Food Processing

27 Bakery and Cereal Products 625 favorite among many peoples (Hammes and Gänzle 1998, Wood 2000). ADVANTAGES OFMAKINGSOURDOUGHB ...

626 Part VI: Fermented Foods every 8 hours. This is called “rebuilding.” Such es- tablished cultures are referred to as Type I s ...

27 Bakery and Cereal Products 627 process, the Detmolder one-stage process, and the Lönner one-stage process are typical for cen ...

628 Part VI: Fermented Foods over again from a constant quality flour, are both expressions of stable ecological conditions. The ...

27 Bakery and Cereal Products 629 sulting in products like succinate, glycerol and ace- tate (Gobbetti and Corsetti 1996, Condon ...

630 Part VI: Fermented Foods hydrogen peroxide, carbon dioxide,and ethanol, and among these, the two organic acids continue to b ...

27 Bakery and Cereal Products 631 Indigenous fermented cereals can be classified ac- cording to raw material, type of fermentati ...

632 Part VI: Fermented Foods replacement by cola-type beverages would result in a serious negative impact on the nutrition of pe ...

27 Bakery and Cereal Products 633 “sweet bushera.” After 2–4 days, the product be- came sour and alcoholic and was consumed by a ...

634 Table 27.3. Lactic Acid Bacteria and Yeasts Isolated from Some Traditional Fermented Cereal Products Product (Country Cereal ...

27 Bakery and Cereal Products 635 FERMENTED PROBIOTIC CEREAL FOODS A probiotic food is a live bacterial food supplement, which w ...

636 Part VI: Fermented Foods include lactulose, fructooligosaccharides, and inulin. It has been suggested that the best probioti ...

27 Bakery and Cereal Products 637 wheat flour protein fractions and gliadin peptides in- volved in human cereal tolerance. Appl ...

638 Part VI: Fermented Foods Linko Y-Y, Javanainen P, Linko S. 1997. Biotechnology of bread baking. Trends Food Sci Technol 8:33 ...

27 Bakery and Cereal Products 639 Stanton WR. 1998. Food fermentation in the tropics. In: BJB Wood, editor. Microbiology of Ferm ...

28 Biochemistry of Fermented Meat F. Toldrá 641 Background Information Raw Material Preparation Ingredients Other Ingredients an ...

642 Part VI: Fermented Foods dry and semidry fermented sausages in the United States, while water activity values are preferred ...

28 Biochemistry of Fermented Meat 643 reduction of nitrite to nitric oxide is favored by the presence of ascorbic and erythorbic ...

644 Part VI: Fermented Foods flora, sometimes reinforced with backslopping, which consists in the addition of a previous ripened ...

645 Table 28.3. Main Roles and Effects of Microorganisms in Fermented Meats Group Microorganisms Primary Role Secondary Role Che ...