Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells

Food Chemistry

Volumn 168, Issue , 2015, Pages 183-189

  Rezaei, Mohammad N ^a   Dornez, Emmie ^a   Verstrepen, Kevin J ^b   Courtin, Christophe M ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Chemiluminescence; Dough; Fermentation; Hydrogen peroxide; HyPerBlu; Rheology; Saccharomyces cerevisiae; Yeast

Indexed keywords

CHEMILUMINESCENCE; FERMENTATION; HYDROGEN PEROXIDE; PEROXIDES; RHEOLOGY; YEAST;

CRITICAL ASSESSMENT; DOUGH; FAST REACTION; FERMENTATION BROTHS; GLUTEN PROTEIN; HYPERBLU; POTASSIUM DICHROMATES; RHEOLOGICAL PROPERTY; YEAST CELL;

YEAST; CHEMILUMINESCENCE;

ACETIC ACID; CATALASE; DICHROMATE POTASSIUM; GLUTEN; HYDROGEN PEROXIDE; LIPID PEROXIDE; PEROXIDASE;

ARTICLE; ASSAY; CHEMICAL REACTION; CHEMOLUMINESCENCE; CONTROLLED STUDY; DOUGH; FERMENTATION; FLOUR; FUNGUS GROWTH; NONHUMAN; YEAST; YEAST CELL; BROTH DILUTION; CALIBRATION; COLORIMETRY; COMPARATIVE STUDY; ENZYME ACTIVITY; FOOD MICROBIOTECHNOLOGY; LIMIT OF DETECTION; MOISTURE; PROTEIN CONTENT; PROTEIN DENATURATION; ANALYSIS; BREAD; FLOW KINETICS; FOOD HANDLING; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE;

BREAD; FERMENTATION; FLOUR; FOOD HANDLING; HYDROGEN PEROXIDE; RHEOLOGY; SACCHAROMYCES CEREVISIAE;

EID: 84904965641     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.050     Document Type: Article

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