Metabolite Analysis Allows Insight into the Differences in Functionality of 25Saccharomyces cerevisiaeStrains in Bread Dough Fermentation-Reference-Cited by-同舟云学术

Metabolite Analysis Allows Insight into the Differences in Functionality of 25Saccharomyces cerevisiaeStrains in Bread Dough Fermentation

Published:2015-11 Issue:6 Volume:92 Page:588-597
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Rezaei Mohammad N.¹,Verstrepen Kevin J.²,Courtin Christophe M.¹

Affiliation:

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

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 10-10.03. Optimized straight-dough bread-making method. Approved November 8, 1995. Method 44-19.01. Moisture—Air-oven method, drying at 135°. Approved April 13, 1961. Method 54-21.02. Rheological behavior of flour by farinograph: Constant flour weight procedure. Approved November 8, 1995; revised January 6, 2011. Method 54-40.02. Mixograph method. Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.

2. Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation

3. Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production

4. Development of New Strains for the Food Industry

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