Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase

LWT

Volumn 51, Issue 1, 2013, Pages 361-366

  Schoenlechner, Regine ^a   Szatmari, Marta ^b   Bagdi, Attila ^b   Tömösközi, Sandor ^b  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Bread baking; Millet; Transglutaminase; Xylanase

Indexed keywords

BAKERIES; BREADMAKING; EMULSIFICATION; ENZYMES; PORE STRUCTURE;

BREAD BAKING; BREAD QUALITY; COMPOSITE FLOUR; MILLET; MONOGLYCERIDES; SOFTENING EFFECT; TRANSGLUTAMINASES; XYLANASES;

FOOD PRODUCTS;

PANICUM MILIACEUM; TRITICUM AESTIVUM;

EID: 84871098691     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.10.020     Document Type: Article

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