Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread-Reference-Cited by-同舟云学术

Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread

Published:2023-07-18 Issue:11 Volume:249 Page:2749-2762
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Troadec Romane^ORCID,Regnault Stéphanie,Nestora Sofia,Jacolot Philippe,Niquet-Léridon Céline,Anton Pauline M.,Jouquand Céline

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04325-7.pdf

Reference45 articles.

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2. Corsetti A, Gobbetti M, De Marco B et al (2000) Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food Chem 48:3044–3051. https://doi.org/10.1021/jf990853e

3. Troadec R, Nestora S, Niquet-Léridon C et al (2022) Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread. Food Chem 393:133–142. https://doi.org/10.1016/j.foodchem.2022.133387

4. Pico J, Bernal J, Gómez M (2015) Wheat bread aroma compounds in crumb and crust: a review. Food Res Int 75:200–215. https://doi.org/10.1016/j.foodres.2015.05.051

5. Hansen A, Hansen B (1996) Flavour of sourdough wheat bread crumb. Z Lebensm Unters Forch 202:244–249. https://doi.org/10.1007/BF01263548

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