The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
Xinyang Sun, Simiao Wu, Wen Li, Filiz Köksel, Yifei Du, Lei Sun, Yong Fang, Qiuhui Hu, Fei Pei
Topics & Concepts
Food scienceGlutenRheologyBranStarchChemistryYeastFermentationLactic acidWheat flourGluten freePolysaccharideBacteriaBiochemistryRaw materialMaterials scienceBiologyOrganic chemistryComposite materialGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides and Plant Cell Walls