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Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition
Article first published online: 21 JUN 2010
DOI: 10.1111/j.1365-2621.2010.02282.x
© 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology
Issue
International Journal of Food Science & Technology
Volume 45, Issue 7, pages 1417–1425, July 2010
Additional Information
How to Cite
Komlenić, D. K., Ugarčić-Hardi, Ž., Jukić, M., Planinić, M., Bucić-Kojić, A. and Strelec, I. (2010), Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. International Journal of Food Science & Technology, 45: 1417–1425. doi: 10.1111/j.1365-2621.2010.02282.x
Publication History
- Issue published online: 21 JUN 2010
- Article first published online: 21 JUN 2010
- (Received 13 October 2009; Accepted in revised form 7 April 2010)
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