Insights into the coordinated roles of CO2 evolution and in situ generated sodium salts across gluten protein, dough development, and steamed bread quality, in a chemically leavened system.

Wang A, Mohammadi N, Tong LT, Scannell AGM.

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DOI: 10.1016/j.crfs.2026.101585
Published: 2026-09-28
Container: Curr Res Food Sci
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.crfs.2026.101585,
  title = {Insights into the coordinated roles of CO\&lt;sub\&gt;2\&lt;/sub\&gt; evolution and \&lt;i\&gt;in situ\&lt;/i\&gt; generated sodium salts across gluten protein, dough development, and steamed bread quality, in a chemically leavened system.},
  author = {Wang A and  Mohammadi N and  Tong LT and  Scannell AGM.},
  year = {2026},
  journal = {Curr Res Food Sci},
  doi = {10.1016/j.crfs.2026.101585},
  url = {https://doi.org/10.1016/j.crfs.2026.101585}
}

RIS

TY  - JOUR
TI  - Insights into the coordinated roles of CO&lt;sub&gt;2&lt;/sub&gt; evolution and &lt;i&gt;in situ&lt;/i&gt; generated sodium salts across gluten protein, dough development, and steamed bread quality, in a chemically leavened system.
AU  - Wang A
AU  -  Mohammadi N
AU  -  Tong LT
AU  -  Scannell AGM.
PY  - 2026
JO  - Curr Res Food Sci
DO  - 10.1016/j.crfs.2026.101585
UR  - https://doi.org/10.1016/j.crfs.2026.101585
ER  -

APA

A, W., N, M., LT, T., & AGM., S. (2026). Insights into the coordinated roles of CO2 evolution and in situ generated sodium salts across gluten protein, dough development, and steamed bread quality, in a chemically leavened system.. Curr Res Food Sci. https://doi.org/10.1016/j.crfs.2026.101585

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europe-pmc · retrieved 2026-11-10T12:35:23.029Z
doaj · retrieved 2026-11-10T12:35:23.018Z

Insights into the coordinated roles of CO&lt;sub&gt;2&lt;/sub&gt; evolution and &lt;i&gt;in situ&lt;/i&gt; generated sodium salts across gluten protein, dough development, and steamed bread quality, in a chemically leavened system.

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Insights into the coordinated roles of CO<sub>2</sub> evolution and <i>in situ</i> generated sodium salts across gluten protein, dough development, and steamed bread quality, in a chemically leavened system.