The fermentation of trahanas

dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.contributor.author	Αγγελούσης, Γιώργος	el
dc.contributor.author	Μπρατάκος, Μιχαήλ Σ.	el
dc.date.accessioned	2015-05-27T17:11:09Z
dc.date.available	2015-05-27T17:11:09Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11258
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://link.springer.com	en
dc.source	http://link.springer.com/article/10.1007%2FBF01088482?LI=true	en
dc.subject	Τραχανάς
dc.subject	Ζύμωση
dc.subject	Ελληνική κουζίνα
dc.subject	Ελληνικά φαγητά
dc.subject	Γάλα
dc.subject	Αλεύρι
dc.subject	Greek kitchen
dc.subject	Greek foods
dc.subject	Chemical changes
dc.subject	Χημικές αλλαγές
dc.title	The fermentation of trahanas	en
heal.type	journalArticle
heal.secondaryTitle	a milk-wheat flour combination	en
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1007/BF01088482
heal.language	en
heal.access	campus
heal.publicationDate	1993-07
heal.bibliographicCitation	Lazos, E. (1993) The fermentation of trahanas: a milk-wheat flour combination. "Plant Foods for Human Nutrition", 44 (1), p.45-62	en
heal.abstract	The fermented food, trahanas (a milk-wheat flour combination prepared in Greece), was studied to determine the microbiological and chemical changes that occur during fermentation. It is a lactic acid bacterial fermentation in whichStreptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus andLactobacillus acidophilus play the major acid- and aroma-producing role. The whole fermentation lasts about 50 hours. The pH of the final dried trahanas was 4.07–4.75, the acidity 0.60–1.00%, the moisture content 8.6–11.5% and the protein content 10.4–13.6%. The product offers possibilities as an increased nutritive value or high-protein food.	en
heal.publisher	Springer	en
heal.journalName	Plant Foods for Human Nutrition	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false