Effect of yeast on the dough structure accessed by shear rheological measurements during the baking process after 60 min resting/fermenting at 30°C.
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posted on 2023-03-07, 18:40 authored by Thekla Alpers, Thomas Becker, Mario JekleNetwork connectivity z describing quantity of interactions. (✱) Standard non-yeasted wheat dough and () yeasted wheat dough (1 g fresh yeast/100 g flour) [24,31]. (n ≥ 3, ± STD).
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