Dynamics of γ-aminobutyric acid in wheat flour bread making

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 896-901

  Lamberts, Lieve ^a   Joye, Iris J ^a   Beliën, Tim ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Aminobutyric acid; Bread making; Glutamic acid decarboxylase; Wheat flour; Yeast

Indexed keywords

ACID CONSUMPTION; AMINOBUTYRIC ACIDS; BROWNING REACTIONS; DOUGH MIXING; GLUTAMIC ACID; GLUTAMIC ACID DECARBOXYLASE; INTERMEDIA; LIMITING FACTORS; MAILLARD; THERMAL LOSS; TRACE LEVEL; WHEAT FLOURS;

BREADMAKING; DYNAMICS; FOOD PRODUCTS; SODIUM; YEAST;

AMINO ACIDS;

4 AMINOBUTYRIC ACID; AMINO ACID; GLUTAMATE DECARBOXYLASE; GLUTAMATE SODIUM; GLUTAMIC ACID;

ARTICLE; BREAD; CHEMICAL REACTION; DOUGH; FERMENTATION; FLOUR; FOOD PROCESSING; WHEAT; YEAST;

TRITICUM AESTIVUM; YERSINIA INTERMEDIA;

EID: 80052965783     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.004     Document Type: Article

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