Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics

Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the...

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Detalles Bibliográficos
Autores principales: Timmermans, Evelyne, Bautil, An, Brijs, Kristof, Scheirlinck, Ilse, Van der Meulen, Roel, Courtin, Christophe M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140867/
https://www.ncbi.nlm.nih.gov/pubmed/35626960
http://dx.doi.org/10.3390/foods11101388

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140867/
https://www.ncbi.nlm.nih.gov/pubmed/35626960
http://dx.doi.org/10.3390/foods11101388

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