Influences of rare sugar D‐allulose on the fermentation ability of baker's yeast and the physical properties of bread-Reference-Cited by-同舟云学术

Influences of rare sugar D‐allulose on the fermentation ability of baker's yeast and the physical properties of bread

Published:2022-07-12 Issue:9 Volume:57 Page:6004-6015
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sawettanun Saranta¹²,Ogawa Masahiro¹^ORCID

Affiliation:

1. Department of Applied Biological Science, Faculty of Agriculture Kagawa University Kita‐gun Kagawa 761‐0795 Japan

2. Department of Applied Bioresource Science, The United Graduate School of Agricultural Sciences Ehime University, Affiliated with Kagawa University Matsuyama Ehime 790‐8566 Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15945

Reference43 articles.

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3. Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava‐wheat bread;Babajide J.M.;International Food Research Journal,2014

4. Maillard browning reaction of D‐psicose as affected by reaction factors;Baek S.H.;Food Science and Biotechnology,2008

5. Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes

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