Effect of different enzymes on the textural stability of shelf-stable bread

Cereal Chemistry

Volumn 82, Issue 2, 2005, Pages 152-157

  Barrett, Ann H ^a   Marando, Gina ^a   Leung, Henry ^b   Kaletunç, Gönül ^c  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

^b Frito Lay   (United States)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DENSITY (SPECIFIC GRAVITY); DIGITAL STORAGE; FOOD PRODUCTS; GLYCEROL; STRAIN;

ASYMPTOTICS; ENZYME SYSTEMS; MOISTURE DISTRIBUTION; MULTIPLE TRANSITIONS; PARAMETER FUNCTIONS; STARCH RECRYSTALLIZATION; STORAGE TIME; STRESS-STRAIN DATA; THERMAL BEHAVIOURS; THREE PARAMETERS;

AMYLASES;

AMYLASE; GLYCEROL; PROTEINASE; STARCH;

ARTICLE; BREAD; CRYSTALLIZATION; ENTHALPY; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD PRESERVATION; SHELF LIFE; STORAGE; THERMOSTABILITY;

EID: 15544372680     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0152     Document Type: Article

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