Effects of alkylresorcinols on volume and structure of yeast-leavened bread

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 226-232

  Andersson, Annica A M ^a   Landberg, Rikard ^a   Söderman, Thomas ^a   Hedkvist, Sofie ^a   Katina, Kati ^b   Juvonen, Riikka ^b   Holopainen, Ulla ^b   Lehtinen, Pekka ^b   Åman, Per ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Alkylresorcinols; Bread; Microstructure; Rye bran; Yeast

Indexed keywords

PLANT EXTRACT; RESORCINOL DERIVATIVE;

ARTICLE; BREAD; CEREAL; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; METABOLISM; PARTICLE SIZE; RYE; SACCHAROMYCES CEREVISIAE; WHEAT;

BREAD; CEREALS; FOOD TECHNOLOGY; PARTICLE SIZE; PLANT EXTRACTS; RESORCINOLS; SACCHAROMYCES CEREVISIAE; SECALE CEREALE; TRITICUM;

SACCHAROMYCES CEREVISIAE; SECALE CEREALE; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 78650213936     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4174     Document Type: Article

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