Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions

Food Chemistry

Volumn 199, Issue , 2016, Pages 565-572

  Tomić, Jelena ^a   Torbica, Aleksandra ^a   Popović, Ljiljana ^b   Hristov, Nikola ^c   Nikolovski, Branislava ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c INSTITUTE OF FIELD AND VEGETABLE CROPS   (Serbia)

Author keywords

Baking performance; Climate; Enzymes activity; Wheat albumins

Indexed keywords

ENZYME ACTIVITY; ENZYMES; FOOD PRODUCTS;

AMYLOLYTIC ACTIVITY; BAKING PERFORMANCE; CLIMATE; CORRELATION ANALYSIS; ENZYMATIC ACTIVITIES; ENZYMES ACTIVITY; PROTEOLYTIC ACTIVITIES; WHEAT ALBUMINS;

QUALITY CONTROL;

ALBUMIN; AMYLASE; ALBUMINOID; PEPTIDE HYDROLASE;

ANALYSIS OF VARIANCE; ARTICLE; BREAD; CLIMATE; CORRELATION ANALYSIS; DOUGH; ENZYME ACTIVITY; ENZYME DEGRADATION; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; METEOROLOGY; WHEAT; WHEAT FLOUR; ANALYSIS; ENZYMOLOGY; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METABOLISM; PROCEDURES; SPECIES DIFFERENCE;

ALBUMINS; AMYLASES; BREAD; CLIMATE; FOOD HANDLING; PEPTIDE HYDROLASES; SPECIES SPECIFICITY; TRITICUM;

EID: 84950274719     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.031     Document Type: Article

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