Gas cell stabilization in bread containing non-wheat cereals KU Leuven
Bread is an important staple food around the globe. In Europe and other parts of the world, it is most often made from wheat (Triticum aestivum L.) flour and mainly with a straight-dough process. This process starts by mixing flour, water, yeast, salt, and potentially a number of non-essential ingredients into viscoelastic dough. The dough is then fermented, which results in gas cell expansion and thus in an increased dough volume. ...