Wplyw bakterii fermentacji mlekowej na tworzenie aromatu pieczywa

• Autorzy: Michalska U , Wasowicz E.
• Języki publikacji: PL

Abstrakty

EN

Bread flavor depends on raw material properties (rye or wheat tlour) and sourdough fermentation process. Lactic acid bacteria: L. sanfranciscensis, L. plantarum, L. fermentum excrete the products of their fermentation: lactic and acetic acid, volatile compounds, volatile fatty acids and form bread flavour as natural inhabitants. Lack of the competition between L. plantarum or L. sanfranciscensis and S. cerevisiae or S. exiguus for the carbon and nitrogen source leads to stimulation of bacteria growth and organic acid production and raising fermentation products of yeasts, mainly the alcohols.

Słowa kluczowe

PL

przemysl spozywczy; Lactobacillus; piekarstwo; pieczywo; aromat; jakosc; zwiazki lotne; kultury starterowe; kultury bakteryjne; bakterie kwasu mlekowego

• Wydawca: -
• Czasopismo: Postępy Nauk Rolniczych
• Rocznik: 2002
• Tom: 49
• Numer: 2
• Opis fizyczny: s.129-137,bibliogr.

Twórcy

autor

Michalska U

• Akademia rolnicza im.Augusta Cieszkowskiego ul.Wojska Polskiego 31, 60-624 Poznan

autor

Wasowicz E.

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