Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 26, 2013, Pages 6525-6532

  Bosmans, Geertrui M ^a   Lagrain, Bert ^a   Fierens, Ellen ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

amylase; amylopectin retrogradation; antifirming; bread firming; low resolution proton nuclear magnetic resonance; proton mobility; water diffusion

Indexed keywords

ANTIFIRMING; BREAD FIRMING; LOW-RESOLUTION PROTON NUCLEAR MAGNETIC RESONANCES; PROTON MOBILITY; WATER DIFFUSION;

AMYLASES; BACTERIOLOGY; BIOMOLECULES; BIOPOLYMERS; ENZYME IMMOBILIZATION; PROTONS; STARCH;

FOOD PRODUCTS;

AMYLASE; BACTERIAL PROTEIN; SEED STORAGE PROTEIN;

ARTICLE; BACILLUS SUBTILIS; BELGIUM; BREAD; CHEMISTRY; COMPARATIVE STUDY; COOKING; ENZYMOLOGY; FOOD QUALITY; FOOD STORAGE; GEOBACILLUS STEAROTHERMOPHILUS; METABOLISM; PHYSICAL CHEMISTRY; PROTEIN INTAKE; PROTEIN STABILITY; PSEUDOMONAS;

ALPHA-AMYLASES; BACILLUS SUBTILIS; BACTERIAL PROTEINS; BELGIUM; BREAD; COOKING; DIETARY PROTEINS; FOOD QUALITY; FOOD STORAGE; GEOBACILLUS STEAROTHERMOPHILUS; PHYSICOCHEMICAL PHENOMENA; PROTEIN STABILITY; PSEUDOMONAS; SEED STORAGE PROTEINS;

BACILLUS SUBTILIS; GEOBACILLUS STEAROTHERMOPHILUS; PSEUDOMONAS SACCHAROPHILA; TRITICUM AESTIVUM;

EID: 84879741351     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402021g     Document Type: Article

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