Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties

Food Chemistry

Volumn 151, Issue , 2014, Pages 421-428

  Jayaram, Vinay B ^a   Cuyvers, Sven ^a   Verstrepen, Kevin J ^b   Delcour, Jan A ^a   Courtin, Christophe M ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Alveograph; Fermenting dough; Gluten starch separation; Kieffer rig dough extensibility; Succinic acid; Yeast

Indexed keywords

FERMENTATION; METABOLITES;

ALVEOGRAPH; FERMENTING DOUGH; GLUTEN STARCH SEPARATION; KIEFFER RIG DOUGH EXTENSIBILITY; SUCCINIC ACIDS;

YEAST;

GLUTEN; SOLVENT; SUCCINIC ACID;

ARTICLE; BREAD; CONCENTRATION (PARAMETERS); DOUGH; FERMENTATION; FLOUR; FORCE; MOLECULAR INTERACTION; NONHUMAN; PROTEIN CONTENT; PROTEIN PROTEIN INTERACTION; PROTEIN UNFOLDING; REACTION TIME; REDUCTION; SACCHAROMYCES CEREVISIAE; STRENGTH; WHEAT; ANALYSIS; CHEMISTRY; METABOLISM;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

BREAD; FERMENTATION; FLOUR; SACCHAROMYCES CEREVISIAE; SUCCINIC ACID; TRITICUM;

EID: 84890186216     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.025     Document Type: Article

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