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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

Celine Verdonck, Yamina De Bondt, Inés Pradal, An Bautil, Niels A. Langenaeken, Kristof Brijs, Peter Goos, Luc De Vuyst, Christophe M. Courtin

2023International Journal of Food Microbiology36 citationsDOIOpen Access PDF

Topics & Concepts

Leavening agentYeastBread makingVolume (thermodynamics)Food scienceAbsorption of waterChemistryMixing (physics)Absorption (acoustics)FermentationBotanyBiologyMaterials scienceBiochemistryThermodynamicsComposite materialPhysicsQuantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies | Litcius