Effects of commercial hydrolytic enzyme additives on Japanese-style sponge and dough bread properties and processing characteristics

Cereal Chemistry

Volumn 82, Issue 3, 2005, Pages 314-320

  Harada, O ^a   Lysenko, E D ^b   Edwards, N M ^b   Preston, K R ^b  

^a Central Laboratory   (Japan)

^b GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MIXING;

BREAD QUALITY; DOUGH MIXING; FUNGAL ENZYMES; HYDROLYTIC ENZYME; MOST LIKELY; PROPERTY; SPRING WHEAT; WATER RELEASE; WORK REQUIREMENTS; XYLANASES;

AMYLASES;

TRITICUM AESTIVUM;

EID: 19044379057     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0314     Document Type: Article

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