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Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes
The present study was conducted to investigate the impact of various treatments of xylanase produced by Aspergillus niger applied in bread making processes like during tempering of wheat kernels and dough mixing on the dough quality characteristics i.e. dryness, stiffness, elasticity, extensibility,...
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| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190210/ https://ncbi.nlm.nih.gov/pubmed/25328183 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0734-8 |
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