Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough

Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research...

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Detalles Bibliográficos
Autores principales: Timmermans, Evelyne, Langie, Ine, Bautil, An, Brijs, Kristof, Buvé, Carolien, Van Loey, Ann, Scheirlinck, Ilse, Van der Meulen, Roel, Courtin, Christophe M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956332/
https://www.ncbi.nlm.nih.gov/pubmed/36832904
http://dx.doi.org/10.3390/foods12040830

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956332/
https://www.ncbi.nlm.nih.gov/pubmed/36832904
http://dx.doi.org/10.3390/foods12040830

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