Lipids in bread making: Sources, interactions, and impact on bread quality

Journal of Cereal Science

Volumn 54, Issue 3, 2011, Pages 266-279

  Pareyt, Bram ^a   Finnie, Sean M ^a   Putseys, Joke A ^a   Delcour, Jan A ^a  

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

Author keywords

Bread making; Shortening lipids; Surfactants (emulsifiers); Wheat flour endogenous lipids

Indexed keywords

TRITICUM AESTIVUM;

EID: 81455131539     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.08.011     Document Type: Review

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