Identification and effect of ethyl galactoside on the properties and baking quality of dough

Food Research International

Volumn 36, Issue 4, 2003, Pages 373-379

  Shimizu, Y ^a   Maeda, T ^b   Hidaki, Y ^a   Tani, H ^a   Morita, N ^b  

^a Division of Research and Development   (Japan)

^b Osaka Prefecture University   (Japan)

Author keywords

Bread quality; Dough property; Ethyl galactoside; Lactase; Lactose

Indexed keywords

GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ORGANIC COMPOUNDS; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

BREAD INGREDIENTS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 0037228228     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00229-6     Document Type: Article

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