Application of xyloglucan to improve the gluten membrane on breadmaking

Carbohydrate Polymers

Volumn 68, Issue 4, 2007, Pages 658-664

  Maeda, Tomoko ^a   Yamashita, Hisanobu ^b   Morita, Naofumi ^b  

^a HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

^b Osaka Prefecture University   (Japan)

Author keywords

Bread quality; Breadmaking; Dough property; Wheat flour; Xyloglucan

Indexed keywords

BIOLOGICAL MEMBRANES; FOOD PROCESSING; HYDROLYSIS; SOLUBILITY;

BREAD QUALITY; BREADMAKING; DOUGH PROPERTY; WHEAT FLOUR; XYLOGLUCAN;

CROPS;

HYDROLYSIS; MEMBRANES; SOLUBILITY; WHEAT;

TRITICUM AESTIVUM;

EID: 33947110364     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.07.034     Document Type: Article

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