Expansion profiles of wheat doughs fermented by seven commercial baker's yeasts-Reference-Cited by-同舟云学术

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Expansion profiles of wheat doughs fermented by seven commercial baker's yeasts

Published:2013-09 Issue:2 Volume:58 Page:318-323
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Birch Anja N.,van den Berg Frans W.J.,Hansen Åse S.

Funder

Lantmännen-Unibake Research Foundation

Food Research School Denmark and Faculty of Science, University of Copenhagen, Denmark

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Wet Gluten, Dry Gluten, Water-binding Capacity, and Gluten Index;AACC,1995

2. Maltase activity and dough rising ability of baker's yeasts obtained at different growth conditions during the maturation stage;Angelov;Zeitschrift fur Lebensmittel-Untersuchung Und-Forschung A – Food Research and Technology,1997

3. Stress tolerance: the key to effective strains of industrial baker's yeast;Attfield;Nature Biotechnology,1997

4. Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media;Bell;Letters in Applied Microbiology,2001

5. Measurement of dough specific volume in chemically leavened dough systems;Bellido;Journal of Cereal Science,2009

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2. Suitability of endophite yeasts from the skin and flesh of the podang mango (Mangifera lndica L.) as leavening agents for bread;THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST);2023

3. The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter;Processes;2020-12-17

4. Application in Bakery Products;Dietary Fiber: Properties, Recovery, and Applications;2019

5. Bakery yeasts, a new model for studies in ecology and evolution;Yeast;2018-09-25

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