Metabolite analysis allows insight into the differences in functionality of 25 Saccharomyces Cerevisiae strains in bread dough fermentation

Cereal Chemistry

Volumn 92, Issue 6, 2015, Pages 588-597

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

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

^b DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BIOMOLECULES; CARBON DIOXIDE; METABOLITES; YEAST;

BREAD DOUGH; DOUGH FERMENTATIONS; DOUGH RHEOLOGY; HOLDING CAPACITY; MATRIX; METABOLITE ANALYSIS; METABOLITE PROFILES; SACCHAROMYCES CEREVISIAE STRAINS; YEAST SACCHAROMYCES CEREVISIAE; YEAST STRAIN;

FERMENTATION;

EID: 84948670727     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-15-0061-R     Document Type: Article

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