Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3400-3411

  Ananingsih, Victoria K ^a   Gao, Jing ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Dough inflation; Fungal alpha amylase; Green tea extract; Rheofermentometer; Specific volume; Steamed bread

Indexed keywords

DOUGH INFLATION; FUNGAL ALPHA-AMYLASE; GREEN TEA EXTRACTS; RHEOFERMENTOMETER; STEAMED BREAD;

AMYLASES; DENSITY (SPECIFIC GRAVITY); FUNGI; MILITARY ENGINEERING;

FOOD PRODUCTS;

EID: 84886101501     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0986-3     Document Type: Article

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