Utilization of enzyme mixtures to retard bread crumb firming

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 6, 2002, Pages 1416-1419

  León, Alberto E ^a   Duran, Encarna ^b   Benedito De Barber, Carmen ^b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

amylase; Amylopectin retrogradation; Bread staling; Dextrin; Lipase

Indexed keywords

AMYLASE; AMYLOPECTIN; AMYLOSE; DEXTRIN; LIPID; TRIACYLGLYCEROL LIPASE; WATER;

ARTICLE; BREAD; COMPLEX FORMATION; COOKING; DOUGH; ENZYME ACTIVITY; ENZYME MECHANISM; FOOD HANDLING; FOOD PRESERVATION; METABOLISM; SOLUBILITY; STORAGE; LIPID METABOLISM;

AMYLASES; AMYLOPECTIN; AMYLOSE; BREAD; DEXTRINS; FOOD PRESERVATION; FOOD TECHNOLOGY; LIPASE; LIPID METABOLISM; SOLUBILITY; WATER;

EID: 0037070329     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0106446     Document Type: Article

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