Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat

Food Science and Technology Research

Volumn 7, Issue 3, 2001, Pages 214-219

  Ichinose, Yasunori ^a   Takata, Kanenori ^a   Kuwabara, Tatsuo ^a   Iriki, Norio ^a   Abiko, Toshiyuki ^b   Yamauchi, Hiroaki ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b Ebetsu Flour Milling Co Ltd   (Japan)

Author keywords

Breadmaking quality; Endo protease activity; Extra strong variety; amylase activity

Indexed keywords

TRITICUM AESTIVUM;

EID: 0005708605     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.214     Document Type: Article

References (25)

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