Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

LWT

Volumn 49, Issue 1, 2012, Pages 96-101

  Gomes Ruffi, Cristiane Rodrigues ^a   Cunha, Robison Henrique da ^b   Almeida, Eveline Lopes ^c   Chang, Yoon Kil ^c   Steel, Caroline Joy ^c  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b Jardim Brasil   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsifiers; Enzymes; Maltogenic amylase; Pan bread; Sodium stearoyl lactylate; Technological quality

Indexed keywords

BAKERIES; BAKERY PRODUCTS; EMULSIFICATION; ENZYMES; FOOD STORAGE; QUALITY CONTROL; SODIUM; SURFACE PROPERTIES;

EMULSIFIERS; MALTOGENIC AMYLASE; PAN BREAD; SODIUM STEAROYL LACTYLATE; TECHNOLOGICAL QUALITIES;

AMYLASES;

EID: 84862684309     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.04.014     Document Type: Article

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