Use of immobilized cell biocatalysts in baking

Keyphrases

• Lactic Acid Bacteria 100%
• Baker's Yeast 100%
• Biocatalyst 100%
• Immobilized Cells 100%
• Shelf Life 66%
• Kefir 66%
• Orange Peel 66%
• Bread 33%
• GC-MS Analysis 33%
• Esters 33%
• Starch 33%
• Bread Making 33%
• Bread Quality 33%
• Gluten 33%
• Low Moisture 33%
• Dough 33%
• Headspace SPME 33%
• Anti-mold Properties 33%
• SPME-GC-MS 33%
• Traditional Fermented 33%
• Yeast Bread 33%
• Sourdough 33%
• Bread Aroma 33%
• Milk Matrix 33%
• Aroma Compounds 33%
• Fermented Cereals 33%
• Cereal Foods 33%
• Moisture Loss Rate 33%

Food Science

• Bread 100%
• Bakers Yeast 100%
• Lactic Acid Bacteria 100%
• Baking 100%
• Kefir 66%
• Orange 66%
• Milk 33%
• Gas Chromatography Mass Spectrometry 33%
• Bread Dough 33%
• Sourdough 33%
• Grain Food 33%
• Yeast Breads 33%
• Starch 33%