Xylanolytic modification in wheat flour and its effect on dough rheological characteristics and bread quality attributes

Journal of the Korean Society for Applied Biological Chemistry

Volumn 56, Issue 6, 2013, Pages 723-729

  Ahmad, Zulfiqar ^a   Butt, Masood Sadiq ^b   Ahmed, Anwaar ^c   Khalid, Nauman ^c,d  

^a THE ISLAMIA UNIVERSITY OF BAHAWALPUR   (Pakistan)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

^c PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^d UNIVERSITY OF TOKYO   (Japan)

Author keywords

baking; bread making dough; dough development time; pasting temperature; quality attributes; rheology; tempering; xylanase

Indexed keywords

EID: 84891900416     PISSN: 17382203     EISSN: 2234344X     Source Type: Journal    
DOI: 10.1007/s13765-013-3132-7     Document Type: Article

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