The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal
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DOI: 10.1007/s13197-017-2594-8
Abstract: Abstract This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough… read more here.
Keywords: hemicellulase; rheology; wheat meal; quality characteristics ... See more keywords