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Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities
Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation of gluten networks in the dough, resulting in a higher specific loaf volu...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6952523/ https://ncbi.nlm.nih.gov/pubmed/31975716 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04038-4 |
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