Effect of organic acids on bread quality improvement
•The acidified bread showed higher volume, lower moisture content and lower hardness.•Gluten network weakened and yeast activity enhanced in chemical acidified doughs.•Proteins and starches in acidified doughs showed varying degrees of hydrolysis.•Hydrolysis of proteins and starches mainly occurred...
Saved in:
| Published in | Food chemistry Vol. 278; pp. 267 - 275 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
25.04.2019
|
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | •The acidified bread showed higher volume, lower moisture content and lower hardness.•Gluten network weakened and yeast activity enhanced in chemical acidified doughs.•Proteins and starches in acidified doughs showed varying degrees of hydrolysis.•Hydrolysis of proteins and starches mainly occurred after dough mixing.•Proteolysis and amylolysis basically depended on types of organic acids.
This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH2, free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H+ concentration in the dough system. |
|---|---|
| AbstractList | This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH2, free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H+ concentration in the dough system.This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH2, free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H+ concentration in the dough system. This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH , free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H concentration in the dough system. This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH₂, free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H⁺ concentration in the dough system. •The acidified bread showed higher volume, lower moisture content and lower hardness.•Gluten network weakened and yeast activity enhanced in chemical acidified doughs.•Proteins and starches in acidified doughs showed varying degrees of hydrolysis.•Hydrolysis of proteins and starches mainly occurred after dough mixing.•Proteolysis and amylolysis basically depended on types of organic acids. This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH2, free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H+ concentration in the dough system. |
| Author | Yang, Na Jin, Zhengyu Zhang, Yuqing Wu, Fengfeng Xu, Xueming Su, Xueqian Chen, Feng |
| Author_xml | – sequence: 1 givenname: Xueqian orcidid: 0000-0002-8408-7654 surname: Su fullname: Su, Xueqian organization: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China – sequence: 2 givenname: Fengfeng surname: Wu fullname: Wu, Fengfeng organization: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China – sequence: 3 givenname: Yuqing orcidid: 0000-0002-6312-8242 surname: Zhang fullname: Zhang, Yuqing organization: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China – sequence: 4 givenname: Na surname: Yang fullname: Yang, Na organization: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China – sequence: 5 givenname: Feng orcidid: 0000-0001-9491-5348 surname: Chen fullname: Chen, Feng organization: Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA – sequence: 6 givenname: Zhengyu surname: Jin fullname: Jin, Zhengyu organization: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China – sequence: 7 givenname: Xueming surname: Xu fullname: Xu, Xueming email: xmxu@jiangnan.edu.cn organization: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/30583373$$D View this record in MEDLINE/PubMed |
| BookMark | eNqFkT1PwzAQQC1URFvgL6CMLAl3ceI4EgOo4ktCYoHZcpwLuEri1k4r9d-TqsDA0umW9-6kd3M26V1PjF0hJAgobpZJ41xtvqhLUkCZICaAeMJmKAseF1CkEzYDDjKWmIkpm4ewBIA9e8amHHLJecFnLHtoGjJD5JrI-U_dWxNpY-sQuT6qPOk6Wm90a4ddZLuVd1vqqB8u2Gmj20CXP_OcfTw-vC-e49e3p5fF_WtscsiGWFQohUCNkpuaJBLPyirXpkxFo1OBUhYAFVCeY6mhIa6LUupSVEZnojApP2fXh73j5fWGwqA6Gwy1re7JbYJK0xRBAEg8jqIALjKQMKJXP-im6qhWK2877XfqN8oIiANgvAvBU_OHIKh9fbVUv_XVvqhCVGP9Ubz9Jxo76MG6fvDatsf1u4NOY9OtJa-CsdQbqq0ff6RqZ4-t-AZUmqJX |
| CitedBy_id | crossref_primary_10_1088_1755_1315_508_1_012167 crossref_primary_10_1016_j_foodhyd_2022_107844 crossref_primary_10_1016_j_ijfoodmicro_2023_110193 crossref_primary_10_1016_j_foodres_2023_113108 crossref_primary_10_1039_D0FO00760A crossref_primary_10_1016_j_lwt_2025_117341 crossref_primary_10_3390_foods9121894 crossref_primary_10_3389_fsufs_2021_769681 crossref_primary_10_1016_j_lwt_2024_116770 crossref_primary_10_3390_foods13233872 crossref_primary_10_1111_ijfs_15317 crossref_primary_10_3390_biom14050557 crossref_primary_10_1016_j_fbio_2023_102752 crossref_primary_10_3390_fermentation9030290 crossref_primary_10_1016_j_fbio_2024_105008 crossref_primary_10_1016_j_foodchem_2021_130512 crossref_primary_10_3390_microorganisms12122609 crossref_primary_10_1016_j_lwt_2020_110719 crossref_primary_10_1016_j_foodhyd_2024_110962 crossref_primary_10_1088_1755_1315_488_1_012010 crossref_primary_10_1016_j_foodres_2023_112761 crossref_primary_10_1016_j_tifs_2020_08_008 crossref_primary_10_1016_j_jcs_2024_103952 crossref_primary_10_1016_j_foodres_2022_112388 crossref_primary_10_1016_j_foodchem_2024_140256 crossref_primary_10_1016_j_fbio_2024_103877 crossref_primary_10_1016_j_lwt_2021_111463 crossref_primary_10_1016_j_lwt_2021_112793 crossref_primary_10_1007_s13197_020_04693_y crossref_primary_10_1016_j_foodchem_2022_132942 crossref_primary_10_1016_j_foodcont_2019_106914 crossref_primary_10_1016_j_foodchem_2021_131011 crossref_primary_10_1080_10408398_2024_2353366 crossref_primary_10_1093_jee_toac168 crossref_primary_10_3390_foods13193195 crossref_primary_10_1016_j_afres_2025_100722 crossref_primary_10_1016_j_foodhyd_2025_111252 crossref_primary_10_1016_j_foodres_2023_113723 crossref_primary_10_1016_j_lwt_2023_115066 crossref_primary_10_3136_nskkk_66_420 crossref_primary_10_1016_j_fbio_2023_102777 crossref_primary_10_1016_j_lwt_2020_110690 crossref_primary_10_1016_j_fbio_2024_104216 crossref_primary_10_1002_pat_6243 crossref_primary_10_1038_s41598_021_98341_w crossref_primary_10_1111_1541_4337_13353 crossref_primary_10_1051_e3sconf_202127313007 crossref_primary_10_1111_1750_3841_14908 crossref_primary_10_1016_j_foodchem_2020_127154 crossref_primary_10_3390_molecules27113510 crossref_primary_10_1002_jsfa_13616 crossref_primary_10_1016_j_foodchem_2024_141835 crossref_primary_10_3390_microorganisms9112353 crossref_primary_10_1016_j_fbp_2021_02_011 crossref_primary_10_1016_j_foodchem_2025_143336 crossref_primary_10_1016_j_crfs_2022_06_005 crossref_primary_10_1016_j_foodchem_2024_139760 crossref_primary_10_1016_j_jclepro_2022_131366 crossref_primary_10_1016_j_jfoodeng_2024_112282 crossref_primary_10_1016_j_lwt_2021_111396 crossref_primary_10_1002_fsn3_1600 crossref_primary_10_1016_j_lwt_2024_116625 crossref_primary_10_3390_foods11223685 crossref_primary_10_1016_j_fochx_2024_101513 crossref_primary_10_1016_j_foodchem_2021_130038 crossref_primary_10_1016_j_fbio_2021_101180 crossref_primary_10_1016_j_foodhyd_2024_110884 crossref_primary_10_1038_s41598_022_22551_z crossref_primary_10_1159_000513150 crossref_primary_10_1016_j_lwt_2024_116063 crossref_primary_10_1016_j_lwt_2025_117651 crossref_primary_10_5219_1881 crossref_primary_10_1021_acsfoodscitech_3c00289 crossref_primary_10_1016_j_foodhyd_2022_108212 crossref_primary_10_1016_j_heliyon_2021_e08290 crossref_primary_10_1016_j_colsurfa_2022_130912 crossref_primary_10_1021_acs_jafc_9b08104 crossref_primary_10_1016_j_lwt_2022_113566 crossref_primary_10_1002_cche_10663 crossref_primary_10_1016_j_indcrop_2024_120005 crossref_primary_10_1016_j_foodchem_2022_133950 crossref_primary_10_1111_ijfs_15381 crossref_primary_10_1016_j_foodhyd_2019_105591 crossref_primary_10_1016_j_foodres_2023_113520 crossref_primary_10_1016_j_foodres_2024_114179 crossref_primary_10_1016_j_focha_2023_100220 crossref_primary_10_3390_foods13030491 crossref_primary_10_3390_foods12030605 crossref_primary_10_1016_j_lwt_2023_115536 crossref_primary_10_1016_j_lwt_2024_116008 crossref_primary_10_1002_cche_10433 crossref_primary_10_1016_j_foodchem_2025_143607 crossref_primary_10_3390_su13052608 crossref_primary_10_1038_s41598_023_44820_1 crossref_primary_10_1016_j_foodchem_2020_126786 crossref_primary_10_4081_jbr_2023_10697 crossref_primary_10_1111_1750_3841_17015 crossref_primary_10_1016_j_foodcont_2021_108577 crossref_primary_10_21603_2074_9414_2019_3_470_478 crossref_primary_10_1111_ijfs_14952 |
| Cites_doi | 10.1016/j.foodhyd.2014.01.009 10.1094/CCHEM.1997.74.2.129 10.1006/jcrs.1997.0123 10.1016/0076-6879(88)60140-6 10.1016/j.foodchem.2017.12.045 10.1002/jsfa.2740130103 10.1080/02773819508009497 10.1016/S0021-9673(98)00911-X 10.1023/B:CONC.0000048249.44206.e2 10.1006/fmic.2002.0483 10.1016/j.foodchem.2011.01.127 10.1094/CCHEM.2000.77.3.354 10.1111/j.1365-2621.2007.01594.x 10.1002/star.19970490503 10.3136/nskkk1962.37.3_178 10.1016/j.fm.2006.07.011 10.1081/JFP-200032921 10.1002/jsfa.4575 10.1080/10408690091189266 10.1094/CCHEM.2002.79.1.45 10.1016/S0260-8774(03)00298-X 10.1016/S0008-6215(01)00293-2 10.1007/BF01197726 10.3109/09637486.2011.631522 10.1016/j.jcs.2008.02.008 10.1111/jfq.12081 10.1016/S0271-5317(00)00138-X 10.1016/j.foodchem.2011.01.063 10.1016/j.jcs.2005.06.005 |
| ContentType | Journal Article |
| Copyright | 2018 Elsevier Ltd Copyright © 2018 Elsevier Ltd. All rights reserved. |
| Copyright_xml | – notice: 2018 Elsevier Ltd – notice: Copyright © 2018 Elsevier Ltd. All rights reserved. |
| DBID | AAYXX CITATION CGR CUY CVF ECM EIF NPM 7X8 7S9 L.6 |
| DOI | 10.1016/j.foodchem.2018.11.011 |
| DatabaseName | CrossRef Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed MEDLINE - Academic AGRICOLA AGRICOLA - Academic |
| DatabaseTitle | CrossRef MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) MEDLINE - Academic AGRICOLA AGRICOLA - Academic |
| DatabaseTitleList | MEDLINE - Academic MEDLINE AGRICOLA |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Chemistry Diet & Clinical Nutrition |
| EISSN | 1873-7072 |
| EndPage | 275 |
| ExternalDocumentID | 30583373 10_1016_j_foodchem_2018_11_011 S0308814618319435 |
| Genre | Journal Article |
| GroupedDBID | --- --K --M .~1 0R~ 1B1 1RT 1~. 1~5 4.4 457 4G. 5GY 5VS 7-5 71M 8P~ 9JM 9JN AABNK AABVA AACTN AAEDT AAEDW AAIAV AAIKC AAIKJ AAKOC AALRI AAMNW AAOAW AAQFI AARLI AATLK AAXUO ABFNM ABFRF ABGRD ABGSF ABJNI ABMAC ABUDA ABYKQ ACDAQ ACGFO ACGFS ACIUM ACRLP ADBBV ADECG ADEZE ADQTV ADUVX AEBSH AEFWE AEHWI AEKER AENEX AEQOU AFKWA AFTJW AFXIZ AFZHZ AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJOXV AJSZI ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ AXJTR BKOJK BLXMC CBWCG CS3 DOVZS DU5 EBS EFJIC EFLBG EJD EO8 EO9 EP2 EP3 F5P FDB FIRID FLBIZ FNPLU FYGXN G-Q GBLVA IHE J1W K-O KOM KZ1 LW9 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 RIG ROL RPZ SAB SCC SDF SDG SDP SES SPC SPCBC SSA SSK SSU SSZ T5K WH7 ~G- ~KM 29H 53G AAHBH AALCJ AAQXK AATTM AAXKI AAYJJ AAYWO AAYXX ABWVN ABXDB ACNNM ACRPL ACVFH ADCNI ADMUD ADNMO AEIPS AEUPX AFJKZ AFPUW AGCQF AGHFR AGQPQ AGRDE AGRNS AI. AIGII AIIUN AKBMS AKRWK AKYEP ANKPU APXCP ASPBG AVWKF AZFZN BNPGV CITATION FEDTE FGOYB G-2 HLV HVGLF HZ~ R2- SCB SEW SSH VH1 WUQ Y6R CGR CUY CVF ECM EIF NPM 7X8 7S9 L.6 |
| ID | FETCH-LOGICAL-c504t-6b18661a183cde81e349b5ac926fa26188700b0e5519a0fe3a798a96bca467c23 |
| IEDL.DBID | .~1 |
| ISSN | 0308-8146 1873-7072 |
| IngestDate | Fri Jul 11 08:56:58 EDT 2025 Thu Jul 10 22:17:32 EDT 2025 Wed Feb 19 02:35:19 EST 2025 Tue Jul 01 04:34:53 EDT 2025 Thu Apr 24 23:10:05 EDT 2025 Fri Feb 23 02:48:49 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Keywords | Dough Starch Organic acids Protein Bread |
| Language | English |
| License | Copyright © 2018 Elsevier Ltd. All rights reserved. |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c504t-6b18661a183cde81e349b5ac926fa26188700b0e5519a0fe3a798a96bca467c23 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ORCID | 0000-0002-8408-7654 0000-0002-6312-8242 0000-0001-9491-5348 |
| PMID | 30583373 |
| PQID | 2160364080 |
| PQPubID | 23479 |
| PageCount | 9 |
| ParticipantIDs | proquest_miscellaneous_2221060081 proquest_miscellaneous_2160364080 pubmed_primary_30583373 crossref_primary_10_1016_j_foodchem_2018_11_011 crossref_citationtrail_10_1016_j_foodchem_2018_11_011 elsevier_sciencedirect_doi_10_1016_j_foodchem_2018_11_011 |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 2019-04-25 |
| PublicationDateYYYYMMDD | 2019-04-25 |
| PublicationDate_xml | – month: 04 year: 2019 text: 2019-04-25 day: 25 |
| PublicationDecade | 2010 |
| PublicationPlace | England |
| PublicationPlace_xml | – name: England |
| PublicationTitle | Food chemistry |
| PublicationTitleAlternate | Food Chem |
| PublicationYear | 2019 |
| Publisher | Elsevier Ltd |
| Publisher_xml | – name: Elsevier Ltd |
| References | Gupta, Shimray, Venkateswara (b0065) 2012; 63 Kristinsson, Rasco (b0090) 2000; 40 Galal, Varriano-Marston, Johnson (b0060) 1978; 55 Sidhu, Caceres, Behbehani (b0140) 1997; 49 Thiele, Ganzle, Vogel (b0170) 2002; 79 Sroan, Kaur (b0150) 2004; 7 Kawamura, Yonezawa (b0080) 1982; 46 AACC, American Association of Cereal Chemists (b0005) 2000 Hallen, Ibanoglu, Ainsworth (b0070) 2004; 63 Mahmoud, Thomasj, Floyd, Feng, Fadim, Ronald (b0110) 2008; 43 Mohsen, Aly, Attia, Osman (b0115) 2016; 4 Coughlan, Moloney (b0045) 1988; 160 Bleukx, Roels, Delcour (b0040) 1997; 26 Bennett, Ewart (b0030) 1962; 13 Koyuncu (b0085) 2004; 40 Vodovotz, Vittadini, Sachleben (b0175) 2002; 337 Curti, Carini, Vittadini (b0050) 2016; 243 Seguchi, Hayashi, Matsumoto (b0135) 1997; 74 Filipčev, Šimurina, Bodroža-Solarov (b0055) 2014; 37 Wang, Chen, Mohanad, Xu, Ning, Xu (b0180) 2014; 39 Arendt, Ryan, Dal (b0015) 2007; 24 Stratford (b0160) 1999 Temple (b0165) 2000; 20 Anderson, Ng (b0010) 2000; 77 Lee, Kim, Lee (b0100) 2017; 249 Wolfschoon, Vargas (b0185) 1978; 33 Rja, Jegvan, Fha (b0125) 1995; 15 Ling, Jin-Hua, Wang, Yin (b0105) 2008; 29 Blanco, Ronda, Pérez, Pando (b0035) 2011; 127 Rizzello, Cassone, Coda, Gobbetti (b0120) 2011; 127 Beck, Jekle, Becker (b0025) 2012; 92 Lagrain, Brijs, Veraverbeke, Delcour (b0095) 2005; 42 Spicher (b0145) 1983; Vol. 5 Staniforth, O’Hanlon, Khong (b0155) 1999; 833 Barber, Ortolá, Barber, Fernández (b0020) 1992; 194 Yamamoto, Nakakohara, Higashi, Yoshii (b0190) 2009; 37 Huang, Kim, Li, Rayas-Duarte (b0075) 2008; 48 Savard, Beaulieu, Gardner, Champagne (b0130) 2002; 19 Bleukx (10.1016/j.foodchem.2018.11.011_b0040) 1997; 26 Vodovotz (10.1016/j.foodchem.2018.11.011_b0175) 2002; 337 Blanco (10.1016/j.foodchem.2018.11.011_b0035) 2011; 127 Coughlan (10.1016/j.foodchem.2018.11.011_b0045) 1988; 160 Sidhu (10.1016/j.foodchem.2018.11.011_b0140) 1997; 49 Beck (10.1016/j.foodchem.2018.11.011_b0025) 2012; 92 Mohsen (10.1016/j.foodchem.2018.11.011_b0115) 2016; 4 Wolfschoon (10.1016/j.foodchem.2018.11.011_b0185) 1978; 33 Gupta (10.1016/j.foodchem.2018.11.011_b0065) 2012; 63 Huang (10.1016/j.foodchem.2018.11.011_b0075) 2008; 48 Wang (10.1016/j.foodchem.2018.11.011_b0180) 2014; 39 Curti (10.1016/j.foodchem.2018.11.011_b0050) 2016; 243 Seguchi (10.1016/j.foodchem.2018.11.011_b0135) 1997; 74 Yamamoto (10.1016/j.foodchem.2018.11.011_b0190) 2009; 37 AACC, American Association of Cereal Chemists (10.1016/j.foodchem.2018.11.011_b0005) 2000 Arendt (10.1016/j.foodchem.2018.11.011_b0015) 2007; 24 Kristinsson (10.1016/j.foodchem.2018.11.011_b0090) 2000; 40 Barber (10.1016/j.foodchem.2018.11.011_b0020) 1992; 194 Temple (10.1016/j.foodchem.2018.11.011_b0165) 2000; 20 Bennett (10.1016/j.foodchem.2018.11.011_b0030) 1962; 13 Stratford (10.1016/j.foodchem.2018.11.011_b0160) 1999 Ling (10.1016/j.foodchem.2018.11.011_b0105) 2008; 29 Savard (10.1016/j.foodchem.2018.11.011_b0130) 2002; 19 Hallen (10.1016/j.foodchem.2018.11.011_b0070) 2004; 63 Anderson (10.1016/j.foodchem.2018.11.011_b0010) 2000; 77 Lagrain (10.1016/j.foodchem.2018.11.011_b0095) 2005; 42 Lee (10.1016/j.foodchem.2018.11.011_b0100) 2017; 249 Mahmoud (10.1016/j.foodchem.2018.11.011_b0110) 2008; 43 Thiele (10.1016/j.foodchem.2018.11.011_b0170) 2002; 79 Galal (10.1016/j.foodchem.2018.11.011_b0060) 1978; 55 Rja (10.1016/j.foodchem.2018.11.011_b0125) 1995; 15 Spicher (10.1016/j.foodchem.2018.11.011_b0145) 1983; Vol. 5 Rizzello (10.1016/j.foodchem.2018.11.011_b0120) 2011; 127 Staniforth (10.1016/j.foodchem.2018.11.011_b0155) 1999; 833 Koyuncu (10.1016/j.foodchem.2018.11.011_b0085) 2004; 40 Sroan (10.1016/j.foodchem.2018.11.011_b0150) 2004; 7 Filipčev (10.1016/j.foodchem.2018.11.011_b0055) 2014; 37 Kawamura (10.1016/j.foodchem.2018.11.011_b0080) 1982; 46 |
| References_xml | – volume: 74 start-page: 129 year: 1997 end-page: 134 ident: b0135 article-title: Effect of gaseous acetic acid on dough rheological and breadmaking properties publication-title: Cereal Chemistry – volume: 20 start-page: 449 year: 2000 end-page: 459 ident: b0165 article-title: Antioxidants and disease: More questions than answers publication-title: Nutrition Research – volume: 49 start-page: 180 year: 1997 end-page: 186 ident: b0140 article-title: Measurement of starch properties during staling of Arabic bread publication-title: Starch / Starke – volume: 79 start-page: 45 year: 2002 end-page: 51 ident: b0170 article-title: Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavor publication-title: Cereal Chemistry – volume: 833 start-page: 195 year: 1999 end-page: 208 ident: b0155 article-title: Comparative study of lactic acid and polylactides using static headspace, gas chromatography and high-performance liquid chromatography publication-title: Journal of Chromatography – volume: 63 start-page: 411 year: 2012 end-page: 420 ident: b0065 article-title: Influence of organic acids on rheological and bread making characteristics of fortified wheat flour publication-title: International Journal of Food Sciences & Nutrition – volume: 43 start-page: 357 year: 2008 end-page: 364 ident: b0110 article-title: Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis publication-title: International Journal of Food Science & Technology – volume: 39 start-page: 187 year: 2014 end-page: 194 ident: b0180 article-title: Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin-and gliadin-rich fractions publication-title: Food Hydrocolloids – volume: 33 start-page: 480 year: 1978 end-page: 482 ident: b0185 article-title: Reaction mechanism of milk protein determination by formaldehyde titration publication-title: Milchwissenschaft-milk Science International – volume: 4 start-page: 39 year: 2016 end-page: 45 ident: b0115 article-title: Effect of sourdough on shelf life, freshness and sensory characteristics of Egyptian Balady bread publication-title: Journal of Applied & Environmental Microbiology – volume: 19 start-page: 363 year: 2002 end-page: 373 ident: b0130 article-title: Characterization of spoilage yeasts isolated from fermented vegetables and inhibition by lactic, acetic and propionic acids publication-title: Food Microbiology – volume: 40 start-page: 367 year: 2004 end-page: 369 ident: b0085 article-title: Organic acid composition of native black mulberry fruit publication-title: Chemistry of Natural Compounds – volume: 37 start-page: 185 year: 2014 end-page: 195 ident: b0055 article-title: Combined effect of xylanase, ascorbic and citric acid in regulating the quality of bread made from organically grown spelt cultivars publication-title: Journal of Food Quality – volume: 40 start-page: 43 year: 2000 end-page: 81 ident: b0090 article-title: Fish protein hydrolysates: Production, biochemical, and functional properties publication-title: Critical Reviews in Food Science and Nutrition – volume: 15 start-page: 1 year: 1995 end-page: 25 ident: b0125 article-title: Combined HPLC analysis of organic acids and furans formed during organosolv pulping of fiber hemp publication-title: Journal of Wood Chemistry & Technology – volume: 194 start-page: 442 year: 1992 end-page: 449 ident: b0020 article-title: Storage of packaged white bread publication-title: Zeitschrift für Lebensmittel-Untersuchung und Forschung – volume: 13 start-page: 15 year: 1962 end-page: 23 ident: b0030 article-title: The reaction of acids with dough proteins publication-title: Journal of the Science of Food & Agriculture – volume: 29 start-page: 148 year: 2008 end-page: 151 ident: b0105 article-title: Study on resistance of publication-title: Science & Technology of Food Industry – volume: 127 start-page: 952 year: 2011 end-page: 959 ident: b0120 article-title: Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making publication-title: Food Chemistry – year: 2000 ident: b0005 article-title: Approved methods of the AACC – volume: 37 start-page: 178 year: 2009 end-page: 183 ident: b0190 article-title: Respiratory inhibition of debaryomyces hansenii by acetic acid and the protection by liver extrac publication-title: Nippon Shokuhin Kogyo Gakkaishi – volume: 48 start-page: 639 year: 2008 end-page: 646 ident: b0075 article-title: Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature publication-title: Journal of Cereal Science – volume: 77 start-page: 354 year: 2000 end-page: 359 ident: b0010 article-title: Changes in disulfide and sulfhydryl contents and electrophoretic patterns of extruded wheat flour proteins publication-title: Cereal Chemistry – volume: 24 start-page: 165 year: 2007 end-page: 174 ident: b0015 article-title: Impact of sourdough on the texture of bread publication-title: Food Microbiology – volume: 243 start-page: 1 year: 2016 end-page: 10 ident: b0050 article-title: Staling and water dynamics in high-gluten bread publication-title: European Food Research & Technology – volume: 46 start-page: 767 year: 1982 end-page: 773 ident: b0080 article-title: Wheat flour proteases and their action on gluten proteins in dilute acetic acid publication-title: Journal of the Agricultural Chemical Society of Japan – volume: 26 start-page: 183 year: 1997 end-page: 193 ident: b0040 article-title: On the presence and activities of proteolytic enzymes in vital wheat gluten publication-title: Journal of Cereal Science – volume: 160 start-page: 363 year: 1988 end-page: 368 ident: b0045 article-title: Isolation of 1, 4-β-d-glucan 4-glucanohydrolases of talaromyces emersonii publication-title: Methods in Enzymology – volume: 127 start-page: 1204 year: 2011 end-page: 1209 ident: b0035 article-title: Improving gluten-free bread quality by enrichment with acidic food additives publication-title: Food Chemistry – volume: 7 start-page: 379 year: 2004 end-page: 391 ident: b0150 article-title: Effect of antioxidants on farinograph and amylograph characteristics of wheat flour publication-title: International Journal of Food Properties – year: 1999 ident: b0160 article-title: Traditional preservatives-organic acids publication-title: Encyclopedia of food microbiology – volume: 337 start-page: 147 year: 2002 end-page: 153 ident: b0175 article-title: Use of publication-title: Carbohydrate Research – volume: 63 start-page: 177 year: 2004 end-page: 184 ident: b0070 article-title: Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour publication-title: Journal of Food Engineering – volume: 55 start-page: 683 year: 1978 end-page: 691 ident: b0060 article-title: Rheological dough properties as affected by organic acids and salt publication-title: Cereal Chemistry – volume: 92 start-page: 299 year: 2012 ident: b0025 article-title: Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship publication-title: Journal of the Science of Food & Agriculture – volume: Vol. 5 year: 1983 ident: b0145 article-title: Baked goods publication-title: Biotechnology – volume: 42 start-page: 327 year: 2005 end-page: 333 ident: b0095 article-title: The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions publication-title: Journal of Cereal Science – volume: 249 start-page: 60 year: 2017 end-page: 65 ident: b0100 article-title: Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with publication-title: Food Chemistry – volume: 46 start-page: 767 issue: 3 year: 1982 ident: 10.1016/j.foodchem.2018.11.011_b0080 article-title: Wheat flour proteases and their action on gluten proteins in dilute acetic acid publication-title: Journal of the Agricultural Chemical Society of Japan – year: 1999 ident: 10.1016/j.foodchem.2018.11.011_b0160 article-title: Traditional preservatives-organic acids – volume: 39 start-page: 187 issue: 8 year: 2014 ident: 10.1016/j.foodchem.2018.11.011_b0180 article-title: Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin-and gliadin-rich fractions publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2014.01.009 – volume: 74 start-page: 129 issue: 2 year: 1997 ident: 10.1016/j.foodchem.2018.11.011_b0135 article-title: Effect of gaseous acetic acid on dough rheological and breadmaking properties publication-title: Cereal Chemistry doi: 10.1094/CCHEM.1997.74.2.129 – volume: 26 start-page: 183 issue: 2 year: 1997 ident: 10.1016/j.foodchem.2018.11.011_b0040 article-title: On the presence and activities of proteolytic enzymes in vital wheat gluten publication-title: Journal of Cereal Science doi: 10.1006/jcrs.1997.0123 – volume: 160 start-page: 363 year: 1988 ident: 10.1016/j.foodchem.2018.11.011_b0045 article-title: Isolation of 1, 4-β-d-glucan 4-glucanohydrolases of talaromyces emersonii publication-title: Methods in Enzymology doi: 10.1016/0076-6879(88)60140-6 – volume: 55 start-page: 683 issue: 5 year: 1978 ident: 10.1016/j.foodchem.2018.11.011_b0060 article-title: Rheological dough properties as affected by organic acids and salt publication-title: Cereal Chemistry – volume: 249 start-page: 60 year: 2017 ident: 10.1016/j.foodchem.2018.11.011_b0100 article-title: Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis publication-title: Food Chemistry doi: 10.1016/j.foodchem.2017.12.045 – volume: 13 start-page: 15 issue: 1 year: 1962 ident: 10.1016/j.foodchem.2018.11.011_b0030 article-title: The reaction of acids with dough proteins publication-title: Journal of the Science of Food & Agriculture doi: 10.1002/jsfa.2740130103 – volume: 15 start-page: 1 issue: 1 year: 1995 ident: 10.1016/j.foodchem.2018.11.011_b0125 article-title: Combined HPLC analysis of organic acids and furans formed during organosolv pulping of fiber hemp publication-title: Journal of Wood Chemistry & Technology doi: 10.1080/02773819508009497 – volume: 833 start-page: 195 issue: 2 year: 1999 ident: 10.1016/j.foodchem.2018.11.011_b0155 article-title: Comparative study of lactic acid and polylactides using static headspace, gas chromatography and high-performance liquid chromatography publication-title: Journal of Chromatography doi: 10.1016/S0021-9673(98)00911-X – volume: 40 start-page: 367 issue: 4 year: 2004 ident: 10.1016/j.foodchem.2018.11.011_b0085 article-title: Organic acid composition of native black mulberry fruit publication-title: Chemistry of Natural Compounds doi: 10.1023/B:CONC.0000048249.44206.e2 – volume: 243 start-page: 1 issue: 7 year: 2016 ident: 10.1016/j.foodchem.2018.11.011_b0050 article-title: Staling and water dynamics in high-gluten bread publication-title: European Food Research & Technology – volume: 19 start-page: 363 issue: 4 year: 2002 ident: 10.1016/j.foodchem.2018.11.011_b0130 article-title: Characterization of spoilage yeasts isolated from fermented vegetables and inhibition by lactic, acetic and propionic acids publication-title: Food Microbiology doi: 10.1006/fmic.2002.0483 – volume: 127 start-page: 1204 issue: 3 year: 2011 ident: 10.1016/j.foodchem.2018.11.011_b0035 article-title: Improving gluten-free bread quality by enrichment with acidic food additives publication-title: Food Chemistry doi: 10.1016/j.foodchem.2011.01.127 – volume: 77 start-page: 354 issue: 3 year: 2000 ident: 10.1016/j.foodchem.2018.11.011_b0010 article-title: Changes in disulfide and sulfhydryl contents and electrophoretic patterns of extruded wheat flour proteins publication-title: Cereal Chemistry doi: 10.1094/CCHEM.2000.77.3.354 – volume: 43 start-page: 357 issue: 2 year: 2008 ident: 10.1016/j.foodchem.2018.11.011_b0110 article-title: Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis publication-title: International Journal of Food Science & Technology doi: 10.1111/j.1365-2621.2007.01594.x – volume: 4 start-page: 39 issue: 2 year: 2016 ident: 10.1016/j.foodchem.2018.11.011_b0115 article-title: Effect of sourdough on shelf life, freshness and sensory characteristics of Egyptian Balady bread publication-title: Journal of Applied & Environmental Microbiology – volume: 49 start-page: 180 issue: 5 year: 1997 ident: 10.1016/j.foodchem.2018.11.011_b0140 article-title: Measurement of starch properties during staling of Arabic bread publication-title: Starch / Starke doi: 10.1002/star.19970490503 – volume: 37 start-page: 178 year: 2009 ident: 10.1016/j.foodchem.2018.11.011_b0190 article-title: Respiratory inhibition of debaryomyces hansenii by acetic acid and the protection by liver extrac publication-title: Nippon Shokuhin Kogyo Gakkaishi doi: 10.3136/nskkk1962.37.3_178 – volume: 24 start-page: 165 issue: 2 year: 2007 ident: 10.1016/j.foodchem.2018.11.011_b0015 article-title: Impact of sourdough on the texture of bread publication-title: Food Microbiology doi: 10.1016/j.fm.2006.07.011 – volume: 7 start-page: 379 issue: 3 year: 2004 ident: 10.1016/j.foodchem.2018.11.011_b0150 article-title: Effect of antioxidants on farinograph and amylograph characteristics of wheat flour publication-title: International Journal of Food Properties doi: 10.1081/JFP-200032921 – volume: 29 start-page: 148 issue: 6 year: 2008 ident: 10.1016/j.foodchem.2018.11.011_b0105 article-title: Study on resistance of Saccharomyces cerevisiae sp. to citric acid publication-title: Science & Technology of Food Industry – year: 2000 ident: 10.1016/j.foodchem.2018.11.011_b0005 – volume: 92 start-page: 299 issue: 2 year: 2012 ident: 10.1016/j.foodchem.2018.11.011_b0025 article-title: Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship publication-title: Journal of the Science of Food & Agriculture doi: 10.1002/jsfa.4575 – volume: 40 start-page: 43 issue: 1 year: 2000 ident: 10.1016/j.foodchem.2018.11.011_b0090 article-title: Fish protein hydrolysates: Production, biochemical, and functional properties publication-title: Critical Reviews in Food Science and Nutrition doi: 10.1080/10408690091189266 – volume: 79 start-page: 45 issue: 1 year: 2002 ident: 10.1016/j.foodchem.2018.11.011_b0170 article-title: Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavor publication-title: Cereal Chemistry doi: 10.1094/CCHEM.2002.79.1.45 – volume: Vol. 5 year: 1983 ident: 10.1016/j.foodchem.2018.11.011_b0145 article-title: Baked goods – volume: 63 start-page: 177 issue: 2 year: 2004 ident: 10.1016/j.foodchem.2018.11.011_b0070 article-title: Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(03)00298-X – volume: 337 start-page: 147 issue: 2 year: 2002 ident: 10.1016/j.foodchem.2018.11.011_b0175 article-title: Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging publication-title: Carbohydrate Research doi: 10.1016/S0008-6215(01)00293-2 – volume: 33 start-page: 480 issue: 8 year: 1978 ident: 10.1016/j.foodchem.2018.11.011_b0185 article-title: Reaction mechanism of milk protein determination by formaldehyde titration publication-title: Milchwissenschaft-milk Science International – volume: 194 start-page: 442 issue: 5 year: 1992 ident: 10.1016/j.foodchem.2018.11.011_b0020 article-title: Storage of packaged white bread publication-title: Zeitschrift für Lebensmittel-Untersuchung und Forschung doi: 10.1007/BF01197726 – volume: 63 start-page: 411 issue: 4 year: 2012 ident: 10.1016/j.foodchem.2018.11.011_b0065 article-title: Influence of organic acids on rheological and bread making characteristics of fortified wheat flour publication-title: International Journal of Food Sciences & Nutrition doi: 10.3109/09637486.2011.631522 – volume: 48 start-page: 639 issue: 3 year: 2008 ident: 10.1016/j.foodchem.2018.11.011_b0075 article-title: Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature publication-title: Journal of Cereal Science doi: 10.1016/j.jcs.2008.02.008 – volume: 37 start-page: 185 issue: 3 year: 2014 ident: 10.1016/j.foodchem.2018.11.011_b0055 article-title: Combined effect of xylanase, ascorbic and citric acid in regulating the quality of bread made from organically grown spelt cultivars publication-title: Journal of Food Quality doi: 10.1111/jfq.12081 – volume: 20 start-page: 449 issue: 3 year: 2000 ident: 10.1016/j.foodchem.2018.11.011_b0165 article-title: Antioxidants and disease: More questions than answers publication-title: Nutrition Research doi: 10.1016/S0271-5317(00)00138-X – volume: 127 start-page: 952 issue: 3 year: 2011 ident: 10.1016/j.foodchem.2018.11.011_b0120 article-title: Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making publication-title: Food Chemistry doi: 10.1016/j.foodchem.2011.01.063 – volume: 42 start-page: 327 issue: 3 year: 2005 ident: 10.1016/j.foodchem.2018.11.011_b0095 article-title: The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions publication-title: Journal of Cereal Science doi: 10.1016/j.jcs.2005.06.005 |
| SSID | ssj0002018 |
| Score | 2.5804732 |
| Snippet | •The acidified bread showed higher volume, lower moisture content and lower hardness.•Gluten network weakened and yeast activity enhanced in chemical acidified... This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying... |
| SourceID | proquest pubmed crossref elsevier |
| SourceType | Aggregation Database Index Database Enrichment Source Publisher |
| StartPage | 267 |
| SubjectTerms | acetic acid Bread breadmaking quality breads Carboxylic Acids - chemistry citric acid disulfide bonds Disulfides - chemistry Dough Flour fumaric acid gluten Hardness Hydrogen-Ion Concentration ingredients lactic acid malic acid mixing molecular weight Organic acids Protein proteolysis protons Quality Improvement reducing sugars Starch Starch - chemistry sugar content Triticum water content yeasts |
| Title | Effect of organic acids on bread quality improvement |
| URI | https://dx.doi.org/10.1016/j.foodchem.2018.11.011 https://www.ncbi.nlm.nih.gov/pubmed/30583373 https://www.proquest.com/docview/2160364080 https://www.proquest.com/docview/2221060081 |
| Volume | 278 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LS8QwEB4WPehFfLs-lgjirbttk7bJUVZlVdiLCt5CmqZQkXZx14MXf7uTpvFxUA8eWxpIZ4aZb5KZbwBOYlPSJCtEUCoRBkyJIuCRSYM4UTrJclFErtpimk7u2fVD8tCDse-FsWWVne93Pr311t2bUSfN0ayqRreWacUeYKFRYiZObaM5Y5m18uHbZ5kHBjjubhJ4e9z1pUv4cVg2TYGysR3pER9aNs8o-ilA_QRA20B0uQ5rHYIkZ26TG9Az9SasjP3gtk3on1dmQU5JR_n5RKaecR-_843I8y1gjrmYNCVxs500Uboq5qSpCSbKqiCu4_KVVO3JQ3uQuA33lxd340nQDVEIdBKyRZDmltIuUiglXRjUA2UiR0WIOC0Vpk_oZMIwDw0iJ6HC0lCVCa5EmmuFPlTHdAeW6qY2e0AQ3QmEaxHXoWE855jpKRpjGCy0iBRlfUi85KTuGMbtoIsn6UvJHqWXuLQSx_RDosT7MPpYN3McG3-uEF4x8pu1SAwEf6499pqUqBh7P6Jq07zMZWxHbqcMMfQv3-D_h6kFUn3YdWbwsWd0nZzSjO7_Y3cHsIpP7X1VnBzC0uL5xRwh7Fnkg9auB7B8dnUzmb4DFrv-mw |
| linkProvider | Elsevier |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LT8MwDLbGOMAF8WY8g4S4lbVN0yVHNJjGaxdA4halaSoVoRaxceDf4zTNBAfgwLVtpNS27M9O_BngJDYFZYNcBIUSYZAokQc8MmkQM6XZIBN55G5bTNLxY3L9xJ46MPS9MPZaZev7nU9vvHX7pN9Ks_9alv17y7RiC1holJiJU7YAi5adinVh8fzqZjyZO2SMcdwdJvCm4vWlUfj5rKjrHMVjm9IjfmYJPaPopxj1EwZtYtFoFVZaEEnO3T7XoGOqdVga-tlt69C7KM2MnJKW9fOFTDzpPn7ne5GnG5A48mJSF8SNd9JE6TKfkroimCurnLimyw9SNsWHppa4CY-jy4fhOGjnKASahcksSDPLahcpFJTODaqCJiJDXYg4LRRmUOhnwjALDYInocLCUDUQXIk00wrdqI7pFnSrujI7QBDgCURsEdehSXjGMdlTNMZImGsRKZr0gHnJSd2SjNtZFy_S3yZ7ll7i0kocMxCJEu9Bf77u1dFs_LlCeMXIbwYjMRb8ufbYa1KiYuwRiapM_T6VsZ26nSYIo3_5Bv8_TC2W6sG2M4P5ntF7ckoHdPcfuzuCpfHD3a28vZrc7MEyvmmOr2K2D93Z27s5QBQ0yw5bK_8E0vMBWw |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effect+of+organic+acids+on+bread+quality+improvement&rft.jtitle=Food+chemistry&rft.au=Su%2C+Xueqian&rft.au=Wu%2C+Fengfeng&rft.au=Zhang%2C+Yuqing&rft.au=Yang%2C+Na&rft.date=2019-04-25&rft.pub=Elsevier+Ltd&rft.issn=0308-8146&rft.eissn=1873-7072&rft.volume=278&rft.spage=267&rft.epage=275&rft_id=info:doi/10.1016%2Fj.foodchem.2018.11.011&rft.externalDocID=S0308814618319435 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0308-8146&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0308-8146&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0308-8146&client=summon |