Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

LWT

Volumn 43, Issue 9, 2010, Pages 1394-1402

  Hemalatha, M S ^a   Prasada Rao, U J S ^a   Leelavathi, K ^a   Salimath, P V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Amylograph; Chapati; Enzyme; Microstructure; Viscosity

Indexed keywords

AMYLASES; CYCLODEXTRINS; GRANULATION; QUALITY CONTROL; STARCH; VISCOSITY;

AMYLOGRAPH; CHAPATI; FUNGAL Α-AMYLASE; PROPERTIES AND MICROSTRUCTURES; PROTEIN MATRIX; SHEAR FORCE; SOLUBLE STARCH; STARCH GRANULES; WHEAT VARIETIES; XYLANASES;

MICROSTRUCTURE;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 77954035381     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.04.020     Document Type: Article

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