Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties
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DOI: 10.3389/fnut.2022.1026678
Abstract: In this study, the cyclodextrin glucosyltransferase (CGTase) was extracted from Bacillus xiaoxiensis. CGTase had negative effects on dough viscoelastic properties and gluten strength but had positive effects on bread baking qualities and anti-staling properties. Adding… read more here.
Keywords: cyclodextrin glucosyltransferase; extracted bacillus; cgtase; bread ... See more keywords