Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling

Food Chemistry

Volumn 58, Issue 1-2, 1997, Pages 75-80

  Sahlstrom S ^a   Brathen E ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; STARCH;

ARTICLE; BREAD; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; TIME;

EID: 0343907736     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00216-6     Document Type: Article

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