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Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread

Celine Verdonck; Zeno Van Hecke; Yamina De Bondt; Peter Goos; Paula Moldenaers; Christophe M. Courtin
Food Hydrocolloids · Vol. 162 · pp. 110884 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume162
Pages110884
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110884
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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