Effects of fungal α-amylase on chemically leavened wheat flour doughs

Journal of Cereal Science

Volumn 56, Issue 3, 2012, Pages 644-651

  Patel, M J ^a,b   Ng, J H Y ^a,b   Hawkins, W E ^a,c   Pitts, K F ^b,c   Chakrabarti Bell, S ^a,b  

^a Centre for Grain Food Innovation   (Australia)

^b CSIRO   (Australia)

^c DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

Author keywords

Chemically leavened breads; Dough improver; Fungal amylase; Ultracentrifuged dough liquor

Indexed keywords

TRITICUM AESTIVUM;

EID: 84868206317     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.08.002     Document Type: Article

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