Effects of salt on wheat flour dough fermentation

Advance Journal of Food Science and Technology

Volumn 5, Issue 2, 2013, Pages 84-89

  Toyosaki, Toshiyuki ^a   Sakane, Yasuhide ^a  

^a Koran Women's Junior College   (Japan)

Author keywords

Expansion; Fermentation; Hydroperoxide; Lipid peroxidation; Salt; wheat dough

Indexed keywords

ACTIVATION ANALYSIS; BREADMAKING; CATALYSIS; EXPANSION; FOOD PRODUCTS; LIPIDS; OXIDATION; OXIDATIVE STRESS; PROCESS CONTROL; SALTS; YEAST;

ACCELERATION PROCESS; BIOCHEMICAL EFFECTS; CHEMICAL PHENOMENAS; DOUGH FERMENTATIONS; HYDROPEROXIDES; LIPID PEROXIDATION; WHEAT DOUGH; WHEAT-FLOUR DOUGH;

FERMENTATION;

EID: 84875237812     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3224     Document Type: Article

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