Concepedia

Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking

Celine Verdonck, Yamina De Bondt, Iris J. Joye, Christophe M. Courtin

Food Hydrocolloids · 2025 · 14 citations · 52 references

Open access

Concepts

AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryFood EngineeringDough RheologyFood Texture ChemistryProteins In FoodsAcidification Effects On RheologyBinding CapacityBreadmaking QualityDough StrengthDough ViscoelasticityProtein Secondary Structure AnalysisProtein-dough InteractionsSourdough Fermentation

References

52

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

Michael G. Gänzle · Current Opinion in Food Science · 2015 · 861 citations

Agriculture, Food Science, Microbiology +17

Thermodynamic Quantities for the Ionization Reactions of Buffers

Robert N. Goldberg, Nand Kishore, Rebecca M. Lennen · Journal of Physical and Chemical Reference Data · 2002 · 693 citations

Natural Sciences, Biochemistry, Chemistry +13

Mini Review: On the Elasticity of Wheat Gluten

P.S. Belton · Journal of Cereal Science · 1999 · 603 citations

Agriculture, Food Science, Cereal Science +12

Disulphide Bonds in Wheat Gluten Proteins

Peter R. Shewry, Arthur S. Tatham · Journal of Cereal Science · 1997 · 534 citations

Life Sciences, Biochemistry, Food Science +13

Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins

Azin Sadat, Iris J. Joye · Applied Sciences · 2020 · 518 citations · Full text

Natural Sciences, Biochemistry, Chemistry +17