Study of Yeast (Saccharomyces cerevisiae) Metabolites (with a Focus on Ethanol and Succinic Acid) in Fermenting Wheat Dough and their Impact on Dough Properties KU Leuven
Yeast (Saccharomyces cerevisiae) fermentation is used worldwide for the production of leavened bread. It affects the bread making process and the final bread, not just by its leavening action but also by introducing flavour and rheological changes. Although it is clear from empirical observation and scientific literature that the contribution of yeast towards dough rheological changes should not be underestimated, the mechanism by which yeast ...