Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production
Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production
About this item
Full title
Author / Creator
Chen, Anqi , Pan, Chenwei and Chen, Jian
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
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More information
Scope and Contents
Contents
The impact of yeast strain selection on bread quality was evaluated using a range of commercial Saccharomyces cerevisiae strains, typically employed in various alcoholic beverage productions, to determine their effectiveness in bread making. The final products made from these strains were compared to bread produced using the commercial baker’s stra...
Alternative Titles
Full title
Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_7a85dec43686413baeedb1b30a0a17d5
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_7a85dec43686413baeedb1b30a0a17d5
Other Identifiers
ISSN
2076-2607
E-ISSN
2076-2607
DOI
10.3390/microorganisms12122609
