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Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies.
Verdonck, Celine; De Bondt, Yamina; Pradal, Inés; Bautil, An; Langenaeken, Niels A; Brijs, Kristof; Goos, Peter; De Vuyst, Luc; Courtin, Christophe M.
Afiliação
  • Verdonck C; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: Celine.verdonck@kuleuven.be.
  • De Bondt Y; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: yamina.debondt@kuleuven.be.
  • Pradal I; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: Ines.Pradal-Alvarez-Prida@vub.bes.
  • Bautil A; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: An.bautil@kuleuven.be.
  • Langenaeken NA; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: Niels.langenaeken@kuleuven.be.
  • Brijs K; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: Kristof.brijs@kuleuven.be.
  • Goos P; Division of Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium; Department of Engineering Management, University of Antwerp, Prinsstraat 13, 2000 Antwerp, Belgium. Electronic address: peter.goos@kuleuven.be.
  • De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: Luc.de.vuyst@vub.be.
  • Courtin CM; Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: Christophe.courtin@kuleuven.be.
Int J Food Microbiol ; 396: 110193, 2023 Jul 02.
Article em En | MEDLINE | ID: mdl-37054654
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Triticum Idioma: En Ano de publicação: 2023 Tipo de documento: Article
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Triticum Idioma: En Ano de publicação: 2023 Tipo de documento: Article