Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

By Åse Hansen, P. Schieberle. 2005

366 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/bf566dabf390ae582590b5cc4fab9dc34354cd6e

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In Nutrition and Dietetics

Citations in the corpus

Overview of Sourdough Technology: from Production to Marketing (2018, background): “It demonstrated that not only the acidification of dough is responsible of the volatile compound improvement (Hansen and Schieberle 2005).”
Sourdough Technology—A Traditional Way for Wholesome Foods: A Review (2011, background): “The ratio between lactic acid and acetic acid is an important factor affecting the aroma of the final bread (Corsetti and Settanni 2007), and it is influenced by the fermenting microorganism, the fermentation temperature, and the type of flour (Hansen and Schieberle 2005).”
Bacterial diversity and functionalities in food fermentations (2012, background): “In addition, Maillard reactions and Strecker degradation generate aroma during the baking process [19].”
Lactic acid bacteria in cereal-based products. (2004, background): “The proteolytic release of amino acid during sourdough fermentation and particularly the conversion of arginine to ornithine by lactobacilli strongly contribute to flavor generation during baking (Thiele et al. 2002; Hansen and Schieberle 2005).”
PRODUCTION OF FOOD GRADE YEAST (2006, background): “The use of sourdough has a number of important advantages over baker’s yeast, such as the development of characteristic flavour ( 39 ) and texture (40), as well as extension of preservation time through the in situ production of antimicrobial compounds (e.g.”
Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease (2019, background): “In general, several species within the Lactobacillus, Leuconostoc, Weissella, Pediococcus and Streptococcus genera have been identified in sourdough starters [162].”