Effect of fungal α-amylase on the dough properties and bread quality of wheat flour substituted with polished flours

Food Research International

Volumn 39, Issue 1, 2006, Pages 117-126

  Kim, Ji Hyun ^a   Maeda, Tomoko ^b   Morita, Naofumi ^a  

^a Osaka Prefecture University   (Japan)

^b HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

Author keywords

Bread quality; Dough property; Fungal amylase; Polished wheat flours

Indexed keywords

CULTIVATION; ENZYMES; FERMENTATION; GRAIN (AGRICULTURAL PRODUCT); IMAGE ANALYSIS; SCANNING ELECTRON MICROSCOPY;

DOUGH PROPERTY; FOOD QUALITY; FUNGAL Α-AMYLASE; POLISHED WHEAT FLOURS;

FOOD PRODUCTS;

FERMENTATION; FLOUR; FOOD; FUNGI; POLISHING; RICE; VARIETIES; WHEAT;

TRITICUM AESTIVUM;

EID: 26844494518     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.06.008     Document Type: Article

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