Effect of organic acids on bread quality improvement - Su, Xueqian; Wu, Fengfeng; Zhang, Yuqing; Yang, Na; Chen, Feng; Jin, Zhengyu; Xu, Xueming (Food chemistry, 2019)
Keywords: 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; Dough; Starch; Organic acids; Protein; Bread