Article

Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads

2013-07-01

Abstract excerpt

The effect of sodium selenite addition and fermentation times on production of selenomethionine (SeM) during sponge bread production was evaluated. Doughs were supplemented with sodium selenite (Na2SeO3) and fermented with yeast, avoiding addition of sulfur salts. The effect of Na2SeO3 on yeast activity was evaluated using a pressurometer. Results showed that there were not statistical differences (p < 0.05) in CO...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 07a424b7-6c32-5d5f-bcca-f67d4be46821
DOI: 10.1016/j.jcs.2013.03.019

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breadsDOI 10.1016/j.jcs.2013.03.019Read

The Promising Role of Selenium and Yeast in the Fight Against Protein AmyloidosisSemantic proximity Read

Ability of The Saccharomyces Cerevisiae Y904 to Tolerate and Adapt to High Concentrations of SeleniumSemantic proximity Read

Effect of bread making process on bioactive molecules in durum wheat bread and assessment of antioxidant properties by Caco-2 cell culture modelSemantic proximity Read

Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge CakeSemantic proximity Read

Selenium-enriched fermented milk: A suitable dairy product to improve selenium intake in humansSemantic proximity Read

Selenium in Australia: selenium status and biofortification of wheat for better health.Semantic proximity Read

Effects of selenium addition on minimally processed leafy vegetables grown in a floating systemSemantic proximity Read

Selenite-stress selected mutant strains of probiotic bacteria for Se source production.Semantic proximity Read

Nutritional value of bread: Influence of processing, food interaction and consumer perceptionSemantic proximity Read

The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate contentSemantic proximity Read

Selenium accumulation in lettuce germplasm.Semantic proximity Read

Determination of Se content of 78 sesame accessions with different geographical originSemantic proximity Read