Bread Dough and Baker's Yeast: An Uplifting Synergy

Comprehensive Reviews in Food Science and Food Safety

Volumn 16, Issue 5, 2017, Pages 850-867

  Struyf, Nore ^a,b   Van der Maelen, Eva ^a   Hemdane, Sami ^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

enzyme; fermentation; food microbiology; Saccharomyces cerevisiae; wheat

Indexed keywords

CELLS; CYTOLOGY; ENZYMES; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRODUCTS;

BREAD QUALITY; COMPLEX MATRICES; DOUGH FERMENTATIONS; DOUGH RHEOLOGY; FERMENTATION CONDITIONS; FERMENTATION RATE; PHENOTYPIC TRAITS; WHEAT;

YEAST;

EID: 85026386620     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12282     Document Type: Article

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