Effect of endoxylanases on dough properties and making performance of Chinese steamed bread

European Food Research and Technology

Volumn 220, Issue 5-6, 2005, Pages 540-545

  Su, Dongmin ^a,b   Ding, Changhe ^b   Li, Lite ^a,b   Su, Donghai ^a   Zheng, Xinyu ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c Henan Xing Tai SandT Co   (China)

Author keywords

Chinese steamed bread; Dough; Endoxylanase; Quality; Texture profile analysis

Indexed keywords

ENZYMES; FOOD PROCESSING; POLYMERIZATION; POLYSACCHARIDES; QUALITY CONTROL; STATISTICAL METHODS;

CHINESE STEAMED BREADS; DOUGH; ENDOXYLANASE; TEXTURE PROFILE ANALYSIS (TPA);

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 18744374607     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1170-z     Document Type: Article

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