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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |