|
|||||
|
|
Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system |
|
| Authors: | Frederik Janssen Arno G B Wouters Jan A Delcour |
| Affiliation: | Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium |
| Abstract: | |
| Keywords: | batter liquor bread dough liquor gas cell lipids nonstarch polysaccharides proteins |