Structural changes in the wheat dough and bread with the addition of alpha-amylases
- 4 August 2004
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 219 (4) , 348-354
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Effect of different carbohydrases on fresh bread texture and bread stalingEuropean Food Research and Technology, 2002
- The Effect of Non-Gluten Proteins on the Staling of BreadStarch - Stärke, 2001
- Role of maltodextrins in the staling of starch gelsEuropean Food Research and Technology, 2001
- Moisture Redistribution and Phase Transitions During Bread StalingCereal Chemistry, 2000
- Influence of Additives and Mixing Time on Crumb Grain Characteristics of Wheat BreadCereal Chemistry, 2000
- Influence of enzyme treatment on the rheology of rye doughsMolecular Nutrition & Food Research, 1999
- Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticityZeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1999
- Enzymatic Characterisation of Novamyl®, a Thermostable α-AmylaseStarch - Stärke, 1998
- Effects of Baking Temperature on Crumb‐Staling KineticsCereal Chemistry, 1997
- Developments in the understanding of starch functionalityTrends in Food Science & Technology, 1996