Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells

Mohammad N. Rezaei,Emmie Dornez,Kevin J. Verstrepen,Christophe M. Courtin

Food Chemistry（2015）

引用 6|浏览25

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摘要

•Previous detection of H2O2 in fermenting dough was prone to interference.•No H2O2 production during fermentation was observed using the HyperBlu assay.•Strengthening of fermenting dough is not caused by yeast H2O2 production.

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RLU,YPD,YPS,OD600

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