Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread
Romane Troadec, Stéphanie Regnault, Sofia Nestora, Philippe Jacolot, Céline Niquet‐Léridon, Pauline M. Anton, Céline Jouquand
Topics & Concepts
Maillard reactionFermentationFood scienceYeastChemistryAcrylamideFree amino nitrogenDiacetylBread makingSensory analysisWheat breadLactic acidBacteriaWheat flourBiochemistryBiologyOrganic chemistryGeneticsPolymerCopolymerFood composition and propertiesNutritional Studies and DietPotato Plant Research