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Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell

Lien R Gerits1, Bram Pareyt1, Hanne G Masure1

  • 1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium.

Food Chemistry
|December 3, 2014
PubMed

Keywords:
Dough extensibilityDough liquorLipasesWheat flour lipids

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