Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 38, 2014, Pages 9326-9335

  Jayaram, Vinay B ^a   Rezaei, Mohammad N ^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; Ethanol; Fermenting dough; Gluten starch separation; Kieffer rig dough extensibility; Yeast

Indexed keywords

AGGLOMERATION; CARBON DIOXIDE; ETHANOL; FERMENTATION; YEAST;

ALVEOGRAPH; ETHANOL CONCENTRATIONS; FERMENTATIVE PRODUCTION; FERMENTING DOUGH; GLUTEN STARCH SEPARATION; KIEFFER RIG DOUGH EXTENSIBILITY; SEQUENTIAL EXTRACTION; SOLVENT INTERACTIONS;

ORGANIC SOLVENTS;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

ALCOHOL; GLUTEN;

ANALYSIS; BREAD; FERMENTATION; FLOUR; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WHEAT;

BREAD; ETHANOL; FERMENTATION; FLOUR; GLUTENS; SACCHAROMYCES CEREVISIAE; TRITICUM;

EID: 84924405577     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502547a     Document Type: Article

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