Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

Food Chemistry

Volumn 218, Issue , 2017, Pages 89-98

  Struyf, Nore ^a,b   Laurent, Jitka ^a   Lefevere, Bianca ^a   Verspreet, Joran ^a   Verstrepen, Kevin J ^b   Courtin, Christophe M ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Bread making; CO2 production; Damaged starch; Enzymes; Saccharides; Saccharomyces cerevisiae; Wheat

Indexed keywords

AMYLASES; CARBON DIOXIDE; ENZYMES; FOOD PRODUCTS; FRUCTOSE; GLUCOSE; MALTOSE; STARCH; SUGAR (SUCROSE); SUGARS; YEAST;

AMYLOLYTIC ACTIVITY; DAMAGED STARCH; DOUGH FERMENTATIONS; FERMENTABLE SUGARS; FERMENTATION TIME; INVERTASE ACTIVITY; SACCHARIDES; WHEAT;

FERMENTATION;

AMYLASE; FRUCTAN; FRUCTOSE; GLUCOSE; MALTOSE; RAFFINOSE; STARCH; SUCROSE; SUGAR; BETA FRUCTOFURANOSIDASE;

ARTICLE; BREAD; DEGRADATION; DOUGH; FERMENTATION; MEAL; WHEAT; WHEAT FLOUR; ANALYSIS; FLOUR; METABOLISM; SACCHAROMYCES CEREVISIAE;

AMYLASES; BETA-FRUCTOFURANOSIDASE; BREAD; FERMENTATION; FLOUR; FRUCTANS; MALTOSE; SACCHAROMYCES CEREVISIAE; STARCH; SUCROSE; TRITICUM;

EID: 84987949101     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.004     Document Type: Article

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