Titlebook: Handbook on Sourdough Biotechnology; Marco Gobbetti,Michael Gänzle Book 2023Latest edition The Editor(s) (if applicable) and The Author(s)

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Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality,ough as well as the effect of the metabolic activity of lactic acid bacteria on flavor, texture, shelf life, and nutritional properties of leavened baked goods. Lactic acid bacteria are the dominant microorganisms of sourdough. Their metabolic versatility favors adaptation to the various processing

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Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast,, activation of enzymes and their effects on the cereal matrix as well as production of microbial metabolites all produce changes in the dough and bread matrix that also influence the nutritional quality of the products. The nutritional quality is formed through the chemical composition and structur

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tion, die zu den Periodenmatrizen . und den Parametern . gehört (vgl. S. 56). Da .(.) nicht ausgeartet ist, ist die charakteristische Matrix . = .. — . Ω regulär und die „Determinante“ |.| = √|.| eine natürliche Zahl (≧1). Demnach gibt es genau |.| linear unabhängige intermediäre Funktionen desselbe

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