Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties
Cereal Chemistry, Volume 103, Issue 5, Page 830-838, September/October 2026.ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim +6 more
wiley +1 more source
Safety Assessment of Vitamin D and Its Photo-Isomers in UV-Irradiated Baker's Yeast. [PDF]
Foods, 2021 Schümmer T, Stangl GI, Wätjen W.
europepmc +1 more source
, 1900 Cookbook promoting use of Northwestern Yeast Co.'s products, Yeast foam and Magic yeast.Cover title.Mode of access ...
Northwestern Yeast Co.
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Protoplasting and Transformation Using CRISPR/Cas9 in Coccidioides
Current Protocols, Volume 6, Issue 9, September 2026.Abstract Coccidioides posadasii and C. immitis are human fungal pathogens endemic to the American Southwest. C. posadasii and C. immitis are the causative agents of coccidioidomycosis, or Valley fever. They are pathogens of growing concern, as reported cases of coccidioidomycosis have increased 20‐fold in the last two decades.
Katrina M. Jackson +7 more
wiley +1 more source
Ecosphere, Volume 17, Issue 9, September 2026.Abstract Migratory bird species are under heavy energetic demands following the breeding season. Birds must first complete a pre‐migratory molt and build fat deposits during the postbreeding season for migration. Many birds utilize early successional habitat, consuming fruit resources for energy and using cover provided by vegetation.
Daniel P. Roche +4 more
wiley +1 more source
Precision Fermentation: Estimation of Fermentable Sugars, and Optimization of Baker’s Yeast Production Using Brix Measurements in Second Boil Out Molasses [PDF]
Second Boil Out (BBO) molasses, a by-product of sugar refining, is a commonly used feedstock for industrial fermentation processes, including the production of baker’s yeast.
Harikrishna Ramaprasad Saripalli
core +1 more source
The Sequential Recruitments of Rab-GTPase Ypt1p and the NNS Complex onto pre-HAC1 mRNA Promote Its Nuclear Degradation in Baker's Yeast. [PDF]
Mol Cell Biol, 2023 Paira S, Chakraborty A, Das B.
europepmc +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 466-487, September 2026.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, Volume 3, Issue 3, Page 532-543, September 2026.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Using off-gas for insights through online monitoring of ethanol and baker's yeast volatilome using SESI-Orbitrap MS. [PDF]
Sci Rep, 2022 Mengers HG, Zimmermann M, Blank LM.
europepmc +1 more source