Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics

Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the...

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Bibliographic Details
Main Authors: Evelyne Timmermans, An Bautil, Kristof Brijs, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
yeast
sugar
fermentation
pastry
fermentation metabolites
dough rheology
Online Access:https://www.mdpi.com/2304-8158/11/10/1388

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https://www.mdpi.com/2304-8158/11/10/1388

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