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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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