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Late-Maturity Alpha-Amylase in Wheat (Triticum aestivum) and Its Impact on Fresh White Sauce Qualities
When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7909430/ https://ncbi.nlm.nih.gov/pubmed/33498449 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020201 |
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