The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation...

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Detalles Bibliográficos
Autores principales: Alpers, Thekla, Tauscher, Viviane, Steglich, Thomas, Becker, Thomas, Jekle, Mario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795266/
https://www.ncbi.nlm.nih.gov/pubmed/33374760
http://dx.doi.org/10.3390/polym13010030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795266/
https://www.ncbi.nlm.nih.gov/pubmed/33374760
http://dx.doi.org/10.3390/polym13010030

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