{"id":"https://openalex.org/W588014412","doi":null,"title":"The impact of novel fermented products containing extruded wheat material on the quality of wheat bread.","display_name":"The impact of novel fermented products containing extruded wheat material on the quality of wheat bread.","publication_year":2011,"publication_date":"2011-12-20","ids":{"openalex":"https://openalex.org/W588014412","mag":"588014412"},"language":"en","primary_location":{"id":"pmh:oai:hrcak.srce.hr:75190","doi":null,"is_oa":true,"landing_page_url":"http://hrcak.srce.hr/75190","pdf_url":"http://hrcak.srce.hr/75190","source":{"id":"https://openalex.org/S4306400071","display_name":"University of Zagreb University Computing Centre (SRCE)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I181343428","host_organization_name":"University of Zagreb","host_organization_lineage":["https://openalex.org/I181343428"],"host_organization_lineage_names":[],"type":"repository"},"license":"public-domain","license_id":"https://openalex.org/licenses/public-domain","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Food Technology and Biotechnology","raw_type":"info:eu-repo/semantics/article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["doaj"],"open_access":{"is_oa":true,"oa_status":"green","oa_url":"http://hrcak.srce.hr/75190","any_repository_has_fulltext":true},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5034747789","display_name":"Gra\u017eina Juodeikien\u0117","orcid":"https://orcid.org/0000-0003-4785-9093","observed_orcids":["https://orcid.org/0000-0003-4785-9093"]},"institutions":[{"id":"https://openalex.org/I172574986","display_name":"Kaunas University of Technology","ror":"https://ror.org/01me6gb93","country_code":"LT","type":"education","lineage":["https://openalex.org/I172574986"]}],"countries":["LT"],"is_corresponding":false,"raw_author_name":"Gra\u017eina Juodeikien\u0117","raw_affiliation_strings":["Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania"],"raw_orcid":"https://orcid.org/0000-0003-4785-9093","affiliations":[{"raw_affiliation_string":"Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania","institution_ids":["https://openalex.org/I172574986"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5087427908","display_name":"Joana \u0160alomskien\u0117","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I172574986","display_name":"Kaunas University of Technology","ror":"https://ror.org/01me6gb93","country_code":"LT","type":"education","lineage":["https://openalex.org/I172574986"]}],"countries":["LT"],"is_corresponding":false,"raw_author_name":"Joana \u0160alomskien\u0117","raw_affiliation_strings":["KTU Food Institute, Taikos pr. 92, LT-51180 Kaunas, Lithuania"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"KTU Food Institute, Taikos pr. 92, LT-51180 Kaunas, Lithuania","institution_ids":["https://openalex.org/I172574986"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5003777738","display_name":"Dalia Eidukonyt\u0117","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I172574986","display_name":"Kaunas University of Technology","ror":"https://ror.org/01me6gb93","country_code":"LT","type":"education","lineage":["https://openalex.org/I172574986"]}],"countries":["LT"],"is_corresponding":false,"raw_author_name":"Dalia Eidukonyt\u0117","raw_affiliation_strings":["Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania","institution_ids":["https://openalex.org/I172574986"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5084828853","display_name":"Daiva Vidmantien\u0117","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I172574986","display_name":"Kaunas University of Technology","ror":"https://ror.org/01me6gb93","country_code":"LT","type":"education","lineage":["https://openalex.org/I172574986"]}],"countries":["LT"],"is_corresponding":false,"raw_author_name":"Daiva Vidmantien\u0117","raw_affiliation_strings":["Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania","institution_ids":["https://openalex.org/I172574986"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5029882258","display_name":"V. Narbutait\u0117","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I172574986","display_name":"Kaunas University of Technology","ror":"https://ror.org/01me6gb93","country_code":"LT","type":"education","lineage":["https://openalex.org/I172574986"]}],"countries":["LT"],"is_corresponding":false,"raw_author_name":"V. Narbutait\u0117","raw_affiliation_strings":["Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania","institution_ids":["https://openalex.org/I172574986"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5023852302","display_name":"Lina Vai\u010diulyt\u0117-Funk","orcid":"https://orcid.org/0000-0002-2865-9523","observed_orcids":["https://orcid.org/0000-0002-2865-9523"]},"institutions":[{"id":"https://openalex.org/I172574986","display_name":"Kaunas University of Technology","ror":"https://ror.org/01me6gb93","country_code":"LT","type":"education","lineage":["https://openalex.org/I172574986"]}],"countries":["LT"],"is_corresponding":false,"raw_author_name":"Lina Vai\u010diulyt\u0117-Funk","raw_affiliation_strings":["KTU Food Institute, Taikos pr. 92, LT-51180 Kaunas, Lithuania"],"raw_orcid":"https://orcid.org/0000-0002-2865-9523","affiliations":[{"raw_affiliation_string":"KTU Food Institute, Taikos pr. 92, LT-51180 Kaunas, Lithuania","institution_ids":["https://openalex.org/I172574986"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":["https://openalex.org/I172574986"],"apc_list":null,"apc_paid":null,"fwci":2.1912,"has_fulltext":true,"cited_by_count":16,"citation_normalized_percentile":{"value":0.8488489,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":87,"max":98},"biblio":{"volume":"49","issue":"4","first_page":"502","last_page":"510"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10141","display_name":"Probiotics and Fermented Foods","score":0.9848999977111816,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10141","display_name":"Probiotics and Fermented Foods","score":0.9848999977111816,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.011099999770522118,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12385","display_name":"Food Quality and Safety Studies","score":0.0013000000035390258,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/lactic-acid-bacteria","display_name":"lactic acid bacteria","score":0.7739999890327454},{"id":"https://openalex.org/keywords/lactobacillus-sakei","display_name":"Lactobacillus sakei","score":0.9120000004768372},{"id":"https://openalex.org/keywords/pediococcus-pentosaceus","display_name":"Pediococcus pentosaceus","score":0.9980000257492065},{"id":"https://openalex.org/keywords/pediococcus-acidilactici","display_name":"Pediococcus acidilactici","score":1.0},{"id":"https://openalex.org/keywords/bacteriocin-like-substances","display_name":"bacteriocin-like inhibitory substances","score":0.9620000123977661},{"id":"https://openalex.org/keywords/sourdough-starter","display_name":"sourdough starter","score":0.6200000047683716},{"id":"https://openalex.org/keywords/fermentation-medium-optimization","display_name":"fermentation medium optimization","score":0.5929999947547913},{"id":"https://openalex.org/keywords/storage-temperature","display_name":"storage temperature","score":0.5649999976158142},{"id":"https://openalex.org/keywords/moisture-content","display_name":"moisture content","score":0.8669999837875366},{"id":"https://openalex.org/keywords/specific-volume","display_name":"specific volume","score":0.9359999895095825},{"id":"https://openalex.org/keywords/crumb-hardness","display_name":"crumb firmness","score":0.8809999823570251}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.8345044851303101},{"id":"https://openalex.org/C100544194","wikidata":"https://www.wikidata.org/wiki/Q41760","display_name":"Fermentation","level":2,"score":0.7375297546386719},{"id":"https://openalex.org/C2779044325","wikidata":"https://www.wikidata.org/wiki/Q7159284","display_name":"Pediococcus acidilactici","level":5,"score":0.6713253855705261},{"id":"https://openalex.org/C2777388531","wikidata":"https://www.wikidata.org/wiki/Q3243659","display_name":"Pediococcus","level":4,"score":0.6439288854598999},{"id":"https://openalex.org/C3019985465","wikidata":"https://www.wikidata.org/wiki/Q2249305","display_name":"Wheat flour","level":2,"score":0.5366643667221069},{"id":"https://openalex.org/C2777176278","wikidata":"https://www.wikidata.org/wiki/Q557828","display_name":"Starter","level":2,"score":0.5230330228805542},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5131016969680786},{"id":"https://openalex.org/C2775920511","wikidata":"https://www.wikidata.org/wiki/Q161249","display_name":"Lactic acid","level":3,"score":0.5040730237960815},{"id":"https://openalex.org/C2780338318","wikidata":"https://www.wikidata.org/wiki/Q3825347","display_name":"Lactobacillus sakei","level":4,"score":0.4775184690952301},{"id":"https://openalex.org/C176864760","wikidata":"https://www.wikidata.org/wiki/Q217651","display_name":"Moisture","level":2,"score":0.44341424107551575},{"id":"https://openalex.org/C64248961","wikidata":"https://www.wikidata.org/wiki/Q791576","display_name":"Water activity","level":3,"score":0.42906442284584045},{"id":"https://openalex.org/C24939127","wikidata":"https://www.wikidata.org/wiki/Q373499","display_name":"Water content","level":2,"score":0.4222796559333801},{"id":"https://openalex.org/C2780206646","wikidata":"https://www.wikidata.org/wiki/Q1061596","display_name":"Lactobacillus","level":3,"score":0.370587021112442},{"id":"https://openalex.org/C523546767","wikidata":"https://www.wikidata.org/wiki/Q10876","display_name":"Bacteria","level":2,"score":0.19556286931037903},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.1384977400302887},{"id":"https://openalex.org/C2778985185","wikidata":"https://www.wikidata.org/wiki/Q1756682","display_name":"Lactobacillus plantarum","level":4,"score":0.1290636956691742},{"id":"https://openalex.org/C54355233","wikidata":"https://www.wikidata.org/wiki/Q7162","display_name":"Genetics","level":1,"score":0.0},{"id":"https://openalex.org/C127413603","wikidata":"https://www.wikidata.org/wiki/Q11023","display_name":"Engineering","level":0,"score":0.0},{"id":"https://openalex.org/C187320778","wikidata":"https://www.wikidata.org/wiki/Q1349130","display_name":"Geotechnical engineering","level":1,"score":0.0},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0}],"mesh":[],"locations_count":3,"locations":[{"id":"pmh:oai:hrcak.srce.hr:75190","doi":null,"is_oa":true,"landing_page_url":"http://hrcak.srce.hr/75190","pdf_url":"http://hrcak.srce.hr/75190","source":{"id":"https://openalex.org/S4306400071","display_name":"University of Zagreb University Computing Centre (SRCE)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I181343428","host_organization_name":"University of Zagreb","host_organization_lineage":["https://openalex.org/I181343428"],"host_organization_lineage_names":[],"type":"repository"},"license":"public-domain","license_id":"https://openalex.org/licenses/public-domain","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Food Technology and Biotechnology","raw_type":"info:eu-repo/semantics/article"},{"id":"pmh:oai:doaj.org/article:9c6179ffee1f4b709c89038c98ee4ff2","doi":null,"is_oa":false,"landing_page_url":"https://doaj.org/article/9c6179ffee1f4b709c89038c98ee4ff2","pdf_url":null,"source":{"id":"https://openalex.org/S4306401280","display_name":"DOAJ (DOAJ: Directory of Open Access Journals)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Food Technology and Biotechnology, Vol 49, Iss 4, Pp 502-510 (2011)","raw_type":"article"},{"id":"mag:588014412","doi":null,"is_oa":false,"landing_page_url":"https://www.researchgate.net/profile/Daiva_Vidmantiene2/publication/266068388_The_Impact_of_Novel_Fermented_Products_Containing_Extruded_Wheat_Material_on_the_Quality_of_Wheat_Bread/links/55276f430cf2520617a7109e.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S185489314","display_name":"Food Technology and Biotechnology","issn_l":"1330-9862","issn":["1330-9862","1334-2606"],"is_oa":false,"is_in_doaj":true,"is_core":true,"listed_in":["cwts-core","ddh","doaj","dongbi-c","jufo-1","norway-1","oarl","poland-40","russia-white-list-1"],"host_organization":"https://openalex.org/P4310314832","host_organization_name":"University of Zagreb","host_organization_lineage":["https://openalex.org/P4310314832"],"host_organization_lineage_names":["University of Zagreb"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Food Technology and Biotechnology","raw_type":null}],"best_oa_location":{"id":"pmh:oai:hrcak.srce.hr:75190","doi":null,"is_oa":true,"landing_page_url":"http://hrcak.srce.hr/75190","pdf_url":"http://hrcak.srce.hr/75190","source":{"id":"https://openalex.org/S4306400071","display_name":"University of Zagreb University Computing Centre (SRCE)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I181343428","host_organization_name":"University of Zagreb","host_organization_lineage":["https://openalex.org/I181343428"],"host_organization_lineage_names":[],"type":"repository"},"license":"public-domain","license_id":"https://openalex.org/licenses/public-domain","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Food Technology and Biotechnology","raw_type":"info:eu-repo/semantics/article"},"sustainable_development_goals":[{"display_name":"Zero hunger","id":"https://metadata.un.org/sdg/2","score":0.9208999872207642}],"study_designs":[],"awards":[],"funders":[{"id":"https://openalex.org/F4320338388","display_name":"Eurostars","ror":null}],"has_content":{"grobid_xml":true,"pdf":true},"content_urls":{"pdf":"https://content.openalex.org/works/W588014412.pdf","grobid_xml":"https://content.openalex.org/works/W588014412.grobid-xml"},"referenced_works_count":40,"referenced_works":["https://openalex.org/W103265273","https://openalex.org/W111518508","https://openalex.org/W163533786","https://openalex.org/W1965840520","https://openalex.org/W1969786624","https://openalex.org/W1973586215","https://openalex.org/W1975478393","https://openalex.org/W1979469306","https://openalex.org/W1991499217","https://openalex.org/W2004031739","https://openalex.org/W2025894924","https://openalex.org/W2029228011","https://openalex.org/W2029937246","https://openalex.org/W2035063063","https://openalex.org/W2059519639","https://openalex.org/W2062289039","https://openalex.org/W2065137368","https://openalex.org/W2067291989","https://openalex.org/W2069438253","https://openalex.org/W2080695806","https://openalex.org/W2085060728","https://openalex.org/W2090437967","https://openalex.org/W2091046327","https://openalex.org/W2094984876","https://openalex.org/W2106439441","https://openalex.org/W2111926431","https://openalex.org/W2119570890","https://openalex.org/W2119961684","https://openalex.org/W2126479167","https://openalex.org/W2136420845","https://openalex.org/W2138272537","https://openalex.org/W2148591844","https://openalex.org/W2151927659","https://openalex.org/W2339788556","https://openalex.org/W2464527938","https://openalex.org/W2487918737","https://openalex.org/W2490470850","https://openalex.org/W2527585598","https://openalex.org/W2592032834","https://openalex.org/W2746096774"],"related_works":["https://openalex.org/W2977180212","https://openalex.org/W4387742213","https://openalex.org/W7096414972","https://openalex.org/W4387388130","https://openalex.org/W2018248932","https://openalex.org/W4399527343","https://openalex.org/W2139706405","https://openalex.org/W2031483484","https://openalex.org/W2941153350","https://openalex.org/W4407206046"],"abstract_inverted_index":{"Lactobacillus":[0],"sakei":[1],"MI806,":[2],"Pediococcus":[3,7],"pentosaceus":[4],"MI810":[5],"and":[6,24,39,137,144,223,229,238,250,272],"acidilactici":[8],"MI807,":[9],"able":[10],"to":[11,107,117,165,197],"produce":[12],"bacteriocin-like":[13],"inhibitory":[14],"substances,":[15],"were":[16,44,150,262],"originally":[17],"isolated":[18],"from":[19],"Lithuanian":[20],"spontaneous":[21],"rye":[22],"sourdough":[23],"adapted":[25],"in":[26,50,57,128,147,152,183,258],"the":[27,47,58,79,87,118,123,132,153,174,189,198,205,218,221,227,231,235,242,253],"novel":[28,35,90,154,259],"fermentation":[29,260],"medium":[30,120],"containing":[31],"extruded":[32],"wheat":[33,98,103,199],"material.The":[34],"fermented":[36,82,91,129,155,191,246],"products":[37,83,92,130,156,192,247],"(50":[38],"65":[40,162,194],"%":[41,163,195,203],"moisture":[42,159,181],"content)":[43],"stored":[45,93],"at":[46,54,67,269,275],"temperatures":[48],"used":[49],"bakeries":[51],"(15":[52],"days":[53,63,268,274],"30-35":[55,276],"\u00b0C":[56,271],"summer":[59],"period":[60],"or":[61],"20":[62],"under":[64,94],"refrigeration":[65],"conditions":[66,96,254],"0-6":[68,270],"\u00b0C).The":[69],"number":[70],"of":[71,81,89,125,134,139,161,176,188,204,207,220,226,234,245,255,265],"lactic":[72],"acid":[73],"bacteria":[74],"(LAB)":[75],"was":[76,101,105],"determined":[77],"during":[78,248],"storage":[80,135,249],"for":[84,173],"15-20":[85],"days.Furthermore,":[86],"effect":[88,112,212],"different":[95],"on":[97,113,213,241],"bread":[99,200,214],"quality":[100],"examined.Extruded":[102],"material":[104],"found":[106],"have":[108],"a":[109,158,177,210],"higher":[110,180],"positive":[111],"LAB":[114,126,148,256],"growth":[115],"compared":[116,164],"control":[119],"by":[121],"lowering":[122],"reduction":[124],"populations":[127],"with":[131,157,167,179,193],"extension":[133],"time":[136],"increase":[138],"temperature.During":[140],"storage,":[141],"lower":[142,145],"variation":[143],"decrease":[146],"count":[149],"measured":[151],"content":[160,182],"those":[166],"50":[168],"%.Furthermore,":[169],"this":[170],"humidity":[171,196],"allows":[172],"production":[175,185],"product":[178],"continuous":[184],"processes.The":[186],"addition":[187],"new":[190],"recipe":[201],"(10":[202],"quantity":[206],"flour)":[208],"had":[209],"significant":[211],"quality:":[215],"it":[216],"increased":[217],"acidity":[219],"crumb":[222,236,239],"specific":[224],"volume":[225],"bread,":[228],"decreased":[230],"fractal":[232],"dimension":[233],"pores":[237],"firmness.Based":[240],"microbiological":[243],"investigations":[244],"baking":[251],"tests,":[252],"cultivation":[257,266],"media":[261],"optimized":[263],"(time":[264],"approx.20":[267],"approx.10":[273],"\u00b0C).":[277]},"counts_by_year":[{"year":2022,"cited_by_count":2},{"year":2021,"cited_by_count":1},{"year":2020,"cited_by_count":1},{"year":2019,"cited_by_count":1},{"year":2018,"cited_by_count":1},{"year":2016,"cited_by_count":4},{"year":2014,"cited_by_count":1},{"year":2013,"cited_by_count":1},{"year":2012,"cited_by_count":4}],"updated_date":"2026-09-29T14:09:16.559479","created_date":"2016-06-24T00:00:00"}