Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2445-2453

  Ahmad, Zulfiqar ^a   Butt, Masood Sadiq ^b   Ahmed, Anwaar ^c   Riaz, Muhammad ^d   Sabir, Syed Mubashar ^e   Farooq, Umar ^f   Rehman, Fazal Ur ^g  

^a THE ISLAMIA UNIVERSITY OF BAHAWALPUR   (Pakistan)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

^c PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^d BAHAUDDIN ZAKARIYA UNIVERSITY   (Pakistan)

^e UNIVERSITY OF AZAD JAMMU AND KASHMIR   (Pakistan)

^f UNIVERSITY OF SARGODHA   (Pakistan)

^g GOVERNMENT COLLEGE UNIVERSITY   (Pakistan)

Author keywords

Baking; Dough; Dough mixing; Tempering; Xylanase

Indexed keywords

ASPERGILLUS; BAKERIES; ELASTICITY; ENZYMES; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); MIXING; MOISTURE CONTROL; STIFFNESS;

BAKING; DOUGH; DOUGH CHARACTERISTICS; DOUGH MIXING; MOISTURE RETENTION; SENSORY ATTRIBUTES; XYLANASE TREATMENT; XYLANASES;

TEMPERING;

EID: 84920705810     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0734-8     Document Type: Article

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