Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making-Reference-Cited by-同舟云学术

Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making

Published:2017-04-14 Issue:16 Volume:65 Page:3368-3377
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Struyf Nore¹²^ORCID,Laurent Jitka¹,Verspreet Joran¹,Verstrepen Kevin J.²,Courtin Christophe M.¹^ORCID

Affiliation:

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

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

Funder

KU Leuven

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00313

Reference46 articles.

1. Bread Fermentation

2. Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

3. Factors Influencing Yeast Fermentation and the Effect of LMW Sugars and Yeast Fermentation on Hearth Bread Quality

4. Purification of wheat grain fructans from wheat bran

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