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Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread

机译：酵母转化酶活性的变异性决定了小麦面团发酵和面包中最终的FODMAP水平的煎锅水解程度

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Jitka Laurent; Evelyne Timmermans; Nore Struyf; Kevin J. Verstrepen; Christophe M. Courtin;
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1. Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread [J] . International Journal of Food Microbiology . 2020,第期

机译：酵母转化酶活性的变异性决定了小麦面团发酵和面包中最终FODMAP水平的煎锅水解程度
2. Influence of wheat variety and dough preparation on FODMAP content in yeast-leavened wheat breads [J] . Longin C. F. H., Beck H., Guetler A., Journal of Cereal Science . 2020,第1期

机译：小麦品种和面团制剂对酵母叶片麦面包饲法含量的影响
3. Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties [J] . Vinay B. Jayaram, Sven Cuyvers, Kevin J. Verstrepen, Food Chemistry . 2014,第maya15期

机译：发酵过程中酵母（酿酒酵母）产生的琥珀酸水平强烈影响小麦面包面团的性能
4. Effect of Enzyme Preparations with Endo-Xylanase and Exo-Peptidase Activities on the Bread Quality, Dough Properties and Fractional Composition of Wheat Gluten Proteins [C] . A.A. Nevsky, N.V. Tsurikova, G.F. Dremucheva, International Conference on Smart Solutions for Agriculture . 2019

机译：酶制剂与肠蛋白酶和外肽酶活性对小麦麸质蛋白的面包特性和分数组成的影响
5. Assessment of fermented products on the flavor profile of white bread and salt substitutes on viscoelastic properties of wheat gluten and on fermentation properties of wheat dough [D] . Javid, Rabia 2014

机译：发酵产品对白面包和盐替代品的风味，小麦面筋的粘弹性和面团发酵特性的评估
6. Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs [O] . Vera Fraberger, Lisa-Maria Call, Konrad J. Domig, 2018

机译：酵母发酵降低果糖和其他FODMAP的适用性
7. Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs [O] . Vera Fraberger, Lisa-Maria Call, Konrad Domig, 2018

机译：酵母发酵的适用性，以减少FODMAPS和其他FODMAPS

Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread

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