Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties

•Succinic acid is a major organic acid produced by yeast during dough fermentation.•SA makes dough less extensible and increases the resistance to extension.•SA strongly reduces gluten agglomeration, but leads to gluten polymer swelling. Succinic acid (SA) was recently shown to be the major pH deter...

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