The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties

@article{Gocmen2007TheEO,
  title={The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties},
  author={Duygu Gocmen and Ozan Gurbuz and Aysegul Kumral and Adnan Fatih Dağdelen and Ismet Şahin},
  journal={European Food Research and Technology},
  year={2007},
  volume={225},
  pages={821-830}
}
Sourdough was prepared with cellular suspension containing 109 cfu of each strain mL−1 and incubated at 28 °C for 24 h and at 37 °C for 4 h. Two different sourdough levels (20 and 40%) were used in bread dough preparation. The bread doughs were proofed at 30 °C and 85% relative humidity for 60/120/180 min. When glutenin changes that occurred in samples 17, 18, 19, and 20 (40% SD 28) are compared with those that appeared in controls, it is obvious that, the relative intensities of some of the… Expand
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