Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies.

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作者： Celine,Verdonck ^[1] ; Yamina,De Bondt ^[2] ; Inés,Pradal ^[3] ; An,Bautil ^[4] ; Niels A,Langenaeken ^[5] ; Kristof,Brijs ^[6] ; Peter,Goos ^[7] ; Luc,De Vuyst ^[8] ; Christophe M,Courtin ^[9]

作者单位： 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. ^[1] 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. ^[2] 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. ^[3] 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. ^[4] 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. ^[5] 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. ^[6] 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. ^[7] 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. ^[8] 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. ^[9]

关键词 Bread volume Breadmaking Leavening Sourdough Triticum Whole grain

主题词酿酒酵母菌(Saccharomyces cerevisiae);小麦属(Triticum);面包(Bread);发酵(Fermentation)

DOI 10.1016/j.ijfoodmicro.2023.110193

PMID 37054654

发布时间 2023-05-05

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