| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367542 | International Journal of Food Microbiology | 2012 | 8 Pages |
Abstract
⺠We investigate the impact of EPS forming starter cultures on sorghum bread quality. ⺠Organic acids formed during sourdough fermentation increase crumb firmness. ⺠EPS containing sourdoughs soften bread crumb and increase the shelf life of sorghum bread. ⺠Among EPS, dextran shows the best shelf life improvements.
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Authors
Sandra Galle, Clarissa Schwab, Fabio Dal Bello, Aidan Coffey, Michael G. Gänzle, Elke K. Arendt,