Sucrose-induced structural modification of in situ exopolysaccharides: Effects on rheological and baking properties of gluten-free sourdough
Seung‐Hye Woo, Jung-Min Sung, Jiwoong Park, Jong Dae Park, Eun Young Park, Jong Dae Park, Eun Young Park
Topics & Concepts
Food scienceSucroseFermentationRheologyChemistryStarchDynamic mechanical analysisSugarGranule (geology)Composition (language)FlavorFourier transform infrared spectroscopyViscoelasticityIn situYeastMicrobial Metabolites in Food BiotechnologyFood composition and propertiesEnzyme Production and Characterization