Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread

LWT - Food Science and Technology

Volumn 60, Issue 1, 2015, Pages 78-85

  Gamel, Tamer H ^a,b   Abdel Aal, El Sayed M ^a   Tosh, Susan M ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Alexandria University   (Egypt)

Author keywords

Acidity; Dough; Oat bread; Viscosity; Glucan

Indexed keywords

ACIDITY; LACTIC ACID; PROPIONIC ACID; VISCOSITY; YEAST;

DEGRADING ENZYMES; DOUGH; FUNCTIONAL INGREDIENT; OAT BREAD; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; TITRATABLE ACIDITY; WHOLE WHEAT FLOURS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 84922053989     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.030     Document Type: Article

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