913 lines
26 KiB
BibTeX
913 lines
26 KiB
BibTeX
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year={1980},
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institution={California Univ Berkeley Operations Research Center}
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}
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@incollection{maat2001genetics,
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title={Genetics and Plant Breeding: Wheat in the Netherlands},
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author={Maat, Harro},
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booktitle={Science Cultivating Practice},
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pages={117--142},
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year={2001},
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publisher={Springer}
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}
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@article{fois2018starch,
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title={Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough},
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author={Fois, Simonetta and Piu, Piero Pasqualino and Sanna, Manuela and Roggio, Tonina and Catzeddu, Pasquale},
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journal={LWT},
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volume={89},
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year={2018},
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}
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@article{brester2009marketing,
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title={Marketing Organic Pasta from Big Sandy to Rome: It’sa Long Kamut{\textregistered}},
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}
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year={2012},
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publisher={Elsevier}
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}
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|
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@phdthesis{dowds2017alaska,
|
||
title={Alaska sourdough: bread, beards and yeast},
|
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author={Dowds, Susannah T},
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year={2017}
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}
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@article{haen2014paradox,
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title={The paradox of E-numbers: ethical, aesthetic, and cultural concerns in the Dutch discourse on food additives},
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author={Haen, Dirk},
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journal={Journal of agricultural and environmental ethics},
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volume={27},
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number={1},
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pages={27--42},
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year={2014},
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publisher={Springer}
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}
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@book{goernemannsourdough,
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title={Sourdough: four days to happiness},
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author={Martina Goernemann},
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year={2018},
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publisher={Prestel Verlag}
|
||
}
|
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|
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@book{gobbetti2012handbook,
|
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title={Handbook on sourdough biotechnology},
|
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author={Gobbetti, Marco and G{\"a}nzle, Michael},
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year={2012},
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publisher={Springer Science \& Business Media}
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}
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@article{shewry2015ancient,
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title={Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?},
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author={Shewry, Peter R and Hey, Sandra},
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journal={Journal of Cereal Science},
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volume={65},
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pages={236--243},
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year={2015},
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publisher={Elsevier}
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}
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@incollection{katina2014process,
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title={Process-Induced Changes in Rye Foods—Rye Baking},
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author={Katina, Kati and Hartikainen, Katri and Poutanen, Kaisa},
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booktitle={Rye and Health},
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pages={7--21},
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year={2014},
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publisher={Elsevier}
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}
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@article{paramithiotis2005application,
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title={Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure},
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author={Paramithiotis, Spiros and Chouliaras, Yiannis and Tsakalidou, Effie and Kalantzopoulos, George},
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journal={Process Biochemistry},
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@article{saerens2010production,
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author={Saerens, Sofie MG and Delvaux, Freddy R and Verstrepen, Kevin J and Thevelein, Johan M},
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author={Clauson, Annette},
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year={2008},
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title={Improving industrial yeast strains: exploiting natural and artificial diversity},
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author={Steensels, Jan and Snoek, Tim and Meersman, Esther and Nicolino, Martina Picca and Voordeckers, Karin and Verstrepen, Kevin J},
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volume={38},
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year={2014},
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publisher={Blackwell Publishing Ltd Oxford, UK}
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}
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@article{wansink2016food,
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author={Wansink, Brian and Mukund, Anupama and Weislogel, Andrew},
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journal={SAGE Open},
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volume={6},
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number={3},
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pages={2158244016654950},
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year={2016},
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publisher={SAGE Publications Sage CA: Los Angeles, CA}
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}
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@article{yazar2012functional,
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title={Functional and technological aspects of sourdough fermentation with Lactobacillus sanfranciscensis},
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author={Yazar, Gamze and Tavman, {\c{S}}ebnem},
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journal={Food Engineering Reviews},
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volume={4},
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number={3},
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pages={171--190},
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year={2012},
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publisher={Springer}
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}
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@article{garcía1999phytic,
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title={Phytic acid content in milled cereal products and breads},
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author={Garc{\i}́a-Estepa, Rosa Ma̱ and Guerra-Hern{\'a}ndez, Eduardo and Garc{\i}́a-Villanova, Bel{\'e}n},
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title={Phytase activity and degradation of phytic acid during rye bread making},
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author={Nielsen, Merete M{\o}ller and Damstrup, Marianne Linde and Dal Thomsen, Agnete and Rasmussen, S{\o}ren Kj{\ae}rsg{\aa}rd and Hansen, {\AA}se},
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journal={European Food Research and Technology},
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volume={225},
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number={2},
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pages={173--181},
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year={2007},
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title={Time spent on home food preparation and indicators of healthy eating},
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author={Monsivais, Pablo and Aggarwal, Anju and Drewnowski, Adam},
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journal={American journal of preventive medicine},
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volume={47},
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@article{gobbetti2014sourdough,
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title={How the sourdough may affect the functional features of leavened baked goods},
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author={Gobbetti, Marco and Rizzello, Carlo G and Di Cagno, Raffaella and De Angelis, Maria},
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journal={Food microbiology},
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volume={37},
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year={2014},
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title={Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome},
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author={Costabile, Adele and Santarelli, Sara and Claus, Sandrine P and Sanderson, Jeremy and Hudspith, Barry N and Brostoff, Jonathan and Ward, Jane L and Lovegrove, Alison and Shewry, Peter R and Jones, Hannah E and others},
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title={Functions of ingredients in the baking of sweet goods},
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pages={31--47},
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year={2008},
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publisher={Taylor and Francis Group, USA}
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}
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@article{li2004surface,
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@incollection{miguel2013enzymes,
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title={Enzymes in bakery: current and future trends},
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author={Miguel, {\^A}ngelo Samir Melim and Martins-Meyer, Tathiana Souza and da Costa Figueiredo, {\'E}rika Ver{\'\i}ssimo and Lobo, Bianca Waruar Paulo and Dellamora-Ortiz, Gisela Maria},
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year={2013},
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publisher={IntechOpen}
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title={Strong flour improvement using malt flour},
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author={Nechita, V and Niculita, I and Arghire, C and Izella, IG},
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volume={15},
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@article{optionalsoy,
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title={Optional Ingredients for Dough},
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author={Huang, Sidi and Miskelly, Diane},
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journal={Steamed Breads},
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pages={47-63},
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year={2016},
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publisher={Woodhead Publishing Series in Food Science, Technology and Nutrition}
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}
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@article{paterson2006flavour,
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title={Flavour in sourdough breads: a review},
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author={Paterson, Alistair and Piggott, John R and others},
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year={2011},
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publisher={SAGE Publications Sage UK: London, England}
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@article{seibel1991sourdough,
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@book{sdfictie,
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title={Sourdough: Or, Lois and Her Adventures in the Underground Market: A Novel},
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author={Sloan, Robin},
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year={2018},
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publisher={Picador}
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}
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title={Fiber Menace: The Truth About the Leading Role of Fiber in Diet Failure, Constipation, Hemorrhoids, Irritable Bowel Syndrome, Ulcerative Colitis, Crohn's Disease, and Colon Cancer},
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publisher={Ageless Press}
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title={65°C湯種麵包 (65°C degrees Bread Doctor)},
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author={Chen, Yvonne},
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year={2010},
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publisher={Jia ting hua xi lie}
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}
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title={Basic properties of umami and effects on humans},
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title={Effect of glutamate accumulation during sourdough fermentation with Lactobacillus reuteri on the taste of bread and sodium-reduced bread},
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title={Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies},
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@article{di2003interactions,
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title={Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties},
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author={Di Cagno, R and De Angelis, M and Corsetti, Aldo and Lavermicocca, P and Arnault, P and Tossut, P and Gallo, G and Gobbetti, M},
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@article{di2015effect,
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title={Effect of sourdough with exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on sensory quality of bread during shelf life},
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@article{venturi2016effect,
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title={Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation},
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title={Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parameters},
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@misc{educationgovfr,
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@book{bartartine,
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@book{tartine,
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