Yeast‐mediated dough fermentation is an important phase in the bread making process.
The fermentative performance of yeast cells during fermentation is of critical importance for …

The influence of the addition of four legume flours, chickpea, broad bean, common bean and
red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50: 50: 0-control …

Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different
proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of …

This study evaluated the effect of the addition of different starter cultures and of fermentation
temperature for acidity, fermentation properties, and volatile compounds production (VCP) in …

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%,
15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation …

It is generally believed that maltose drives yeast-mediated bread dough fermentation. The
relative importance of fructose and glucose, released from wheat fructan and sucrose by …

Cassava flour substitution in the dough preparation often result in dough that is not properly
hydrated. The purpose of the research was to determine the proper water volume in making …

Wheat flour is generally supplemented with α-amylases to increase maltose levels in bread
dough and increase loaf volume. While the preference of yeast for glucose and fructose over …

In recent years, food products manufactured with buckwheat and sprouts flours have
attracted widespread interest due to their high nutritional value with various health benefits …

Some analytical methods can be miniaturized to mitigate waste generation, cost, analysis
time, and analysts' exposure to toxic compounds. Spectrophotometric methods generally …