Exopolysaccharides from cereal-associated lactobacilli

By Markus Tieking, M. Gänzle. 2005

172 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/dbfe21111fdf137719120768cf085739d3f8f69b

How researchers see this paper

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In Nutrition and Dietetics

1. Valery Ripari
2. F. B. Siepmann
3. H. Salovaara
4. M. R. Spier
5. M. Gänzle
6. Nina Waszczynskyj

Citations in the corpus

• Overview of Sourdough Technology: from Production to Marketing (2018, background): “The EPS binds with the water available in the loaf, leaving less free water to migrate to the crust of the product (Poutanen et al. 2009; Tieking and Gänzle 2005).”
• Lactic acid bacteria in cereal-based products. (2004, background): “Exopolysaccharides produced by lactic acid bacteria during baking also act as water-binding hydrocolloids to improve bread volume and texture (Gänzle and Tieking 2005; Arendt et al. 2007; Katina et al. 2009).”