A novel bread making process using salt-stressed Baker's yeast

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Yeh, Lien Te ^a   Charles, Albert Linton ^a   Ho, Chi Tang ^b   Huang, Tzou Chi ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Baker's yeast; Bread dough; Salt stress; Texture profile analysis

Indexed keywords

GLYCEROL; SODIUM CHLORIDE; SUGAR INTAKE;

ARTICLE; BREAD; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; FOOD PREFERENCE; HARDNESS; HUMAN; METABOLISM; METHODOLOGY; ODOR; PHYSICAL CHEMISTRY; PHYSIOLOGICAL STRESS; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; SENSATION; SUGAR INTAKE; TASTE; TIME; ANALYSIS; PROCEDURES; TOXICITY;

BREAD; DIETARY SUCROSE; FERMENTATION; FOOD HANDLING; FOOD PREFERENCES; GLYCEROL; HARDNESS; HUMANS; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; SALINE SOLUTION, HYPERTONIC; SENSATION; SMELL; STRESS, PHYSIOLOGICAL; TASTE; TIME FACTORS;

SACCHAROMYCES CEREVISIAE;

EID: 70449473794     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01337.x     Document Type: Article

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