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Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread |
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| Authors: | Caitlin S Clark Ashley Ohstrom M Laura Rolon Molly Smith Benjamin E Wolfe Josephine Wee Charlene B Van Buiten |
| Affiliation: | 1. Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, USA
Contribution: Writing - review & editing, ?Investigation, Formal analysis, Writing - original draft, Methodology;2. Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA;3. Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA Contribution: Formal analysis, Writing - review & editing;4. Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, USA Contribution: ?Investigation, Writing - review & editing;5. Department of Biology, Tufts University, Medford, Massachusetts, USA Contribution: Resources, Writing - review & editing;6. Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA Contribution: Conceptualization, ?Investigation, Formal analysis, Funding acquisition, Project administration, Writing - original draft, Writing - review & editing, Methodology, Supervision, Resources;7. Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, USA |
| Abstract: | |
| Keywords: | bread food microbiome lactic acid bacteria sourdough fermentation |