Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels

Journal of Cereal Science

Volumn 75, Issue , 2017, Pages 35-44

  Struyf, Nore ^a,b   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

Indexed keywords

EID: 85016051751     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.03.013     Document Type: Article

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