Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases

Applied Microbiology and Biotechnology

Volumn 90, Issue 2, 2011, Pages 509-515

  Zheng, Han ^a   Guo, Bing ^b   Chen, Xiu Lan ^b   Fan, Sou Jin ^a   Zhang, Yu Zhong ^b  

^a SHANDONG NORMAL UNIVERSITY   (China)

^b SHANDONG UNIVERSITY   (China)

Author keywords

Bread quality; Farinograph characteristics; Glaciecola mesophila KMM 241; Trichoderma pseudokoningii K9301; Xylanase

Indexed keywords

BREAD QUALITY; FARINOGRAPHS; GLACIECOLA MESOPHILA KMM 241; TRICHODERMA PSEUDOKONINGII K9301; XYLANASES;

BREADMAKING; HYDROLASES; OPTIMIZATION; SUGARS;

FOOD PRODUCTS;

GLYCOSIDASE; GLYCOSIDE HYDROLASE FAMILY 10; UNCLASSIFIED DRUG; XYLAN ENDO 1,3 BETA XYLOSIDASE;

BACTERIUM; ENZYME ACTIVITY; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; WHEAT;

ARTICLE; BACTERIUM; FOOD QUALITY; GLACIECOLA MESOPHILA; NONHUMAN; NUCLEOTIDE SEQUENCE; TRICHODERMA; TRICHODERMA PSEUDOKONINGII; WHEAT;

ALTEROMONADACEAE; BREAD; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; RHEOLOGY; TRICHODERMA; TRITICUM; XYLOSIDASES;

GLACIECOLA MESOPHILA; HYPOCREA PSEUDOKONINGII; TRITICUM AESTIVUM;

EID: 79954765318     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-011-3088-7     Document Type: Article

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