Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis

Food Chemistry

Volumn 167, Issue , 2015, Pages 447-453

  Martínez, Mario M ^a   Pico, Joana ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Amylase; Amyloglucosidase; Hydrolysis; Oligosaccharide; Wheat flour

Indexed keywords

ENZYMATIC HYDROLYSIS; GLUCOSE; HYDROLYSIS; OLIGOSACCHARIDES;

AMYLOGLUCOSIDASE; COLOUR PROPERTIES; CRYSTALLINE ORDER; DIFFERENT MECHANISMS; GLUCOSE CONTENT; PHYSICOCHEMICAL MODIFICATION; WATER ABSORPTION CAPACITY; WHEAT FLOURS;

AMYLASES;

AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE; GLUCOSE; MALTOSE; OLIGOSACCHARIDE; STARCH;

ARTICLE; CHEMICAL PARAMETERS; CONTROLLED STUDY; CRYSTAL STRUCTURE; ENZYME STRUCTURE; EXTRUDED WHEAT FLOUR; FLOUR; FOOD ANALYSIS; FOOD COLOR; HYDRATION; HYDROLYSIS; NATIVE WHEAT FLOUR; PHYSICAL CHEMISTRY; SWELLING POWER; WATER ABSORPTION; WHEAT; ANALYSIS; CHEMISTRY;

AMYLASES; FLOUR; GLUCAN 1,4-ALPHA-GLUCOSIDASE; OLIGOSACCHARIDES; PHYSICOCHEMICAL PROCESSES; STARCH; TRITICUM;

EID: 84905053918     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.031     Document Type: Article

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