Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Journal of Food Engineering

Volumn 81, Issue 1, 2007, Pages 42-53

  Caballero, P A ^a   Gomez M ^a   Rosell, C M ^b  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bread quality; Bread staling; Dough rheology; Enzymes; Wheat flour

Indexed keywords

CROSSLINKING; ENZYME KINETICS; ENZYMES; POLYSACCHARIDES; RHEOLOGY;

BREAD QUALITY; BREAD STALING; DOUGH RHEOLOGY; WHEAT FLOUR;

FOOD PROCESSING;

TRITICUM AESTIVUM;

EID: 33846610642     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.10.007     Document Type: Article

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