LC-MS/MS quantitation of α-amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking.
Savanna WonJonathan CurtisMichael G GaenzlePublished in: Journal of applied microbiology (2021)
This is the first report to quantify ATI over the course of breadmaking by LC-MS/MS in sourdough and straight dough processes.