The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making
Alice S. Beghin, Nand Ooms, Kathleen Hooyberghs, Eveline Coppens, Bram Pareyt, Kristof Brijs, Jan A. Delcour
Topics & Concepts
ChemistryFood scienceAscorbic acidMixing (physics)Dehydroascorbic acidBread makingVolume (thermodynamics)Modified atmosphereOxygenWheat flourWheat breadShelf lifeOrganic chemistryQuantum mechanicsPhysicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications