Investigation of <i>In Situ</i> and <i>Ex Situ</i> Mode of LAB Incorporation and the Effect on Dough Viscoelasticity, Bread Texture, and Overall Physical Quality Postbaking-Reference-Cited by-同舟云学术

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Investigation of In Situ and Ex Situ Mode of LAB Incorporation and the Effect on Dough Viscoelasticity, Bread Texture, and Overall Physical Quality Postbaking

Published:2024-01-25 Issue: Volume: Page:
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Dong YiNing¹,Fliss Ismail²,Karboune Salwa¹^ORCID

Affiliation:

1. Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore, St-Anne de Belle Vue, Québec H9 X3 V9, Canada

2. Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, 2425, rue de l’Agriculture, Québec, Québec G1 V 0A6, Canada

Funder

Minist?re de l'Agriculture, des P?cheries et de l'Alimentation

Agri-food industry, Quebec

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00387

Reference49 articles.

1. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

2. Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs

3. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

4. Impact of sourdough on the texture of bread

5. Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

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