TY  -  
T1  - Novel Functional Bakery Ingredients with Fermentation of Cereal Raw Materials 
SN  -  /  
UR  - URN:NBN:fi:hulib-201808303040; http://hdl.handle.net/10138/275512 
T3  -  
A1  - Calton, Alex 
A2  -  
PB  - Helsingin yliopisto 
Y1  - 2018 
LA  - eng 
AB  - There is increasing demand for functional ‘clean label’ bakery ingredients for extending shelf life of baked products. The literature review introduces physical (staling) and microbiological spoilage of wheat bread and current methods of their control. In addition, wheat sourdough fermentation with an emphasis on antifungal (AF) and dextran-producing lactic acid bacteria (LAB) starters as a ‘clean label’ alternative to chemical preservatives and hydrocolloid additives is reviewed. 
The aims of ... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - Food Science; Food Science; Food Science 
N1  -   
PP  -  
ER  -