Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters

European Food Research and Technology

Volumn 206, Issue 2, 1998, Pages 134-142

  Martínez Anaya, M Antonia ^a,b   Jiménez, Teresa ^a  

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

^b NONE   (Spain)

Author keywords

Dough; Enzymes; Pentosanases; Smylases; Stickiness; Texture profile analysis

Indexed keywords

EID: 54749137734     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. Chen WZ, Hoseney RC (1995) J Food Sci 60: 434-437
2. Gaines CS, Donelson JR, Finney PL (1988) Cereal Chem 65: 384-389
3. Heddleson SS, Hamann DD, Lineback DR, Slade L (1994) Cereal Chem 71: 564-570
4. Martin DJ, Stewart BG (1991) Cereal Foods World 36: 502-504
5. Ramirez-Wong B, Sweat VE, Torres PI, Rooney LW (1993) Cereal Chem 70: 286-290
6. Dhaliwal AS, MacRitchie FJ (1990) Cereal Sci 12: 113-122
7. Chen WZ, Hoseney RC (1994) US Patent 5280717
8. Chen WZ Hoseney RC (1995) Lebensm Wiss Technol 28: 467-473
9. Saunders SR, Hamann DD, Lineback DR (1992) Lebensm Wiss Technol 25: 309-315
10. Henry RJ, Martin DJ, Stewart BG (1989) Food Chem 34: 309-316
11. Noguchi G, Shinya M, Tanaka K, Yoneyama T (1976) Cereal Chem 65: 372-77
12. Ram BP, Nigam SN (1983) J Texture Stud 14: 245-249
13. Kulp K (1993) In: Kamel BS, Stauffer CE (eds) Advances in baking technology, Chapter 7. Blackie Academic and Professional, London
14. Dreese PC, Faubion JM, Hoseney RC (1988b) Cereal Foods World 33: 225-228
15. Mani K, Trågardh C, Eliasson A-C, Lindahl L (1992) J Food Sci 57: 1198-1209
16. Oliver G, Sahi SS (1995) J Sci Food Agric 67: 221-227
17. Martínez-Anaya MA, Jiménez T (1997) Z Lebensm Unters Forsch A 205: 209-214
18. Martinez-Anaya MA, Jimenez T (1997) J Texture Stud 28: 569-583
19. Jakobsen TS, Qui Si J (1993) Novo Nordisk Application note A-6393
20. Sproessler BG (1993) In: Nagodawithana T, Reed G (eds) Enzymes in food processing, Chapter 11. Academic, New York, pp 293-302
21. Olesen T, Qui Si J, Donelyan V (1994) Patent Cooperation Treaty (PCT) WO 94/04035
22. Qui Si J (1996) Tenth International Cereal and Bread Congress, Porto Carras, Chalkidiki, Greece, 9-12 June, 1996. (ICC) Book of abstracts, p 26
23. Mutsaers JHGM (1996) Tenth International Cereal and Bread Congress, Porto Carras, Chalkidiki, Greece, 9-12 June, 1996. (ICC) Book of abstracts, p 20
24. Loh J (1985) In: Faridi H (ed) Rheology of wheat products. American Association of Cereal Chemists, St. Paul, Minn., pp 193-218
25. Armero E, Collar C (1997) Z Lebensm Unters Forsch 204: 136-0145
26. Okabe M (1979) J Texture Stud 10: 131-152
27. Szczesniak AS (1963) J Food Sci 28: 410-419