| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540333 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠The carbon metabolism of yeast was mapped during bread straight-dough fermentation. ⺠Succinic acid was observed to be the main organic acid produced in these experiments. ⺠The pH decrease in fermenting dough is mainly caused by succinic acid production.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vinay B. Jayaram, Sven Cuyvers, Bert Lagrain, Kevin J. Verstrepen, Jan A. Delcour, Christophe M. Courtin,