Effects of commercial hydrolytic enzyme additives on Canadian short process bread properties and processing characteristics

Cereal Chemistry

Volumn 77, Issue 1, 2000, Pages 70-76

  Harada, O ^a   Lysenko, E D ^b   Preston, K R ^b  

^a Central Laboratory   (Japan)

^b GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

BREAD QUALITY; COMMERCIAL ENZYMES; DOUGH PROPERTIES; HANDLING PROPERTIES; HYDROLYTIC ENZYME; PROPERTY; SOFTENING EFFECT; WATER RELEASE; WORK REQUIREMENTS; XYLANASES;

AMYLASES;

AMYLASE; CARBOXYMETHYLCELLULOSE; CELLULASE; FUNGAL ENZYME; HYDROXYETHYLCELLULOSE; PROTEINASE; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; BREAD; CONTROLLED STUDY; COOKING; ENZYME ACTIVITY; FLOUR; FOOD PROCESSING; FOOD QUALITY;

EID: 0033978216     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.1.70     Document Type: Article

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