2021Academic literature60 citations5 claims extracted Open Access

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

Frederik Janssen, Arno G.B. Wouters, Jan A. Delcour

Comprehensive Reviews in Food Science and Food Safety

Food composition and properties

Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the...

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2021Academic literature60 citationsDOI

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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

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