Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast (Saccharomyces cerevisiae)-mediated degradation

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 6, 2013, Pages 1397-1404

  Verspreet, Joran ^a   Hemdane, Sami ^a   Dornez, Emmie ^a   Cuyvers, Sven ^a   Delcour, Jan A ^a   Courtin, Christophe M ^a  

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

Author keywords

bread making; Fructans; Saccharomyces cerevisiae; wheat; yeast

Indexed keywords

FRUCTAN DEGRADATION; FRUCTANS; HEALTH-PROMOTING POTENTIALS; NUTRITIONAL PROFILES; SUCROSE DEGRADATION; WHEAT; WHEAT GRAINS; YEAST GROWTH; YEAST STRAIN;

BREADMAKING; FOOD PRODUCTS; POLYSACCHARIDES; STRAIN; SUGAR (SUCROSE);

YEAST;

FRUCTAN;

ARTICLE; BREAD; CHEMISTRY; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WHEAT;

BREAD; FOOD MICROBIOLOGY; FRUCTANS; SACCHAROMYCES CEREVISIAE; TRITICUM;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 84873636032     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3050846     Document Type: Article

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