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Skip to Search Results- 5Sourdough
- 2Fermentation
- 1Acid resistance
- 1Amylase-Trypsin Inhibitors
- 1Antifungal
- 1Bioactive peptides
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Gaenzle, Michael (AFNS)
- 1Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael (ALES, Food Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Gänzle, Michael G (Department of Agricultural, Food and Nutritional Science, University of Alberta)
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Contribution of glutaminase activity in Lactobacillus reuteri to acid resistance and glutamine metabolism in sourdough
DownloadFall 2016
Sourdough is used as an additive in bread production for proper dough volume (leavening), or for desired dough acidity, or for dough texture and bread flavor improvement, or for bread shelf life extension. Lactobacillus reuteri, an intestinal isolate and a stable member of sourdough, prevails in...
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Spring 2016
Sourdough fermentation can generate various peptides and amino acids to improve bread quality, such as taste, flavor and texture. The aim of this PhD dissertation was to investigate the synthesis mechanisms of bioactive and taste active peptides or amino acids during fermentation and their effect...
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Degradation of Wheat Germ Agglutinin and Amylase-Trypsin Inhibitors During Sourdough Fermentation
DownloadFall 2020
Non Celiac Wheat Sensitivity (NCWS), an intolerance to the ingestion of wheat products, has increased considerably during the past few years. In sensitive individuals, NCWS manifests by intestinal and extra intestinal symptoms in different ways. Two wheat protein fractions have been linked to...
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Fall 2014
Microbiota are ubiquitous in nature. Similarities as well as differences are present between microbiota in animals and fermentation systems. The aim of the PhD project was to investigate factors affects microbial ecology in rodent and sourdough models. To determine how compromised health of the...