Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread
Jitka Laurent, Evelyne Timmermans, Nore Struyf, Kevin J. Verstrepen, Christophe M. Courtin
Topics & Concepts
FructanInvertaseFood scienceFermentationLeavening agentYeastSucroseHydrolysisChemistryBiochemistryBiologyMicrobial Metabolites in Food BiotechnologyFood composition and propertiesDiet, Metabolism, and Disease