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Abstract

Bread has been produced by man for thousands of years and is one of few foods common to many societies. The basic concepts of bread and breadmaking have been modified to suit the prevailing quality of raw materials, the culinary habits and the nature of the society in which it is consumed. Bread and its availability has been fundamental to the political stability of many countries and a sign of prosperity in many cultures. Despite its long history, bread continues to endure and is considered as a staple food in many countries.

Keywords

Lactic Acid Bacterium Bakery Product Dough Development Bread Production SUC2 Gene 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Thomson Science 1998

Authors and Affiliations

  • I. Jenson

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