The impact of yeast fermentation on dough matrix properties-Reference-Cited by-同舟云学术

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The impact of yeast fermentation on dough matrix properties

Published:2016-01-08 Issue:11 Volume:96 Page:3741-3748
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rezaei Mohammad N¹,Jayaram Vinay B¹,Verstrepen Kevin J²,Courtin Christophe M¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Heverlee Belgium

2. VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics; KU Leuven; Bio-Incubator, Gaston Geenslaan 1 B-3001 Heverlee Belgium

Funder

European Commission

Fonds Wetenschappelijk Onderzoek

KU Leuven

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7562/fullpdf

Reference26 articles.

1. Role of hydrogen peroxide produced by baker's yeast on dough rheology;Liao;Cereal Chem,1998

2. Rheology of fermenting dough;Matsumoto;Cereal Chem,1975

3. Evaluating dough density changes during fermentation by different techniques;Elmehdi;Cereal Chem,2007

4. Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance;Di Cagno;Appl Environ Microbiol,2002

5. Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions;Connelly;J Sci Food Agric,2008

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