The contribution of glutathione to the destabilizing effect of yeast on wheat dough

Food Chemistry

Volumn 173, Issue , 2015, Pages 243-249

  Verheyen, C ^a   Albrecht, A ^a   Herrmann, J ^a   Strobl, M ^a   Jekle, M ^a   Becker, T ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Chemical leavening; Dough weakening; Oscillatory test; Rheofermentometer; Rheology; S. Cerevisiae

Indexed keywords

PEPTIDES; RHEOLOGY;

DESTABILIZING EFFECT; DOUGH WEAKENING; GAS RETENTION; GLUTATHIONES; RHEOFERMENTOMETER; RHEOLOGICAL MEASUREMENTS; S.CEREVISIAE; SOFTENING EFFECT;

YEAST;

GLUTATHIONE; GLUTEN;

ARTICLE; DOUGH; ELASTICITY; FERMENTATION; PHOTOMETRY; SACCHAROMYCES CEREVISIAE; WHEAT; YEAST CELL; ANALYSIS; BREAD; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; MICROBIAL VIABILITY;

BREAD; ELASTICITY; FERMENTATION; GLUTATHIONE; GLUTENS; MICROBIAL VIABILITY; SACCHAROMYCES CEREVISIAE; TRITICUM;

EID: 84908432978     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.021     Document Type: Article

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