Structural changes in the wheat dough and bread with the addition of alpha-amylases

Conference Object

Abstract: The influence of fungal and bacterial α-amylases on the texture and microstructure of dough and brea

Palabras claves:

Bread crumb, Dough, Microstructure, Staling, texture, α-amylase

Autores:

Błaszczak W., Cristina M. Rosell, Fornal J., Sadowska J.

Fuentes:

scopus