The impact of yeast fermentation on dough matrix properties

Journal of the science of food and agriculture

Volumn 96, Issue 11, 2016, Pages 3741-3748

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

^a UNIVERSITY OF LEUVEN   (Belgium)

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

Author keywords

dough fermentation; Farinograph; gluten agglomeration; Kieffer rig; Saccharomyces cerevisiae; spread test; yeast metabolites

Indexed keywords

ALCOHOL; CARBON DIOXIDE; GLUTEN; GLYCEROL; SUCCINIC ACID;

ANALYSIS; BREAD; ELASTICITY; FERMENTATION; FLOUR; FOOD GRAIN; HUMAN; METABOLISM; SACCHAROMYCES CEREVISIAE; VISCOSITY; WHEAT;

BREAD; CARBON DIOXIDE; EDIBLE GRAIN; ELASTICITY; ETHANOL; FERMENTATION; FLOUR; GLUTENS; GLYCEROL; HUMANS; SACCHAROMYCES CEREVISIAE; SUCCINIC ACID; TRITICUM; VISCOSITY;

EID: 84976592961     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7562     Document Type: Article

References (26)