A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads.
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DOI: 10.1111/1750-3841.15713
Abstract: Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few… read more here.
Keywords: dough conditioners; clean label; aspects individual; mechanistic aspects ... See more keywords