Mostrando 3 resultados de: 3
Experimental approach to optimize the use of α-amylases in breadmaking
ArticleAbstract: α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively tPalabras claves:activity, Additives, Breadmaking, Process conditions, stability, α-AmylasesAutores:Benedito De Barber C., Cristina M. Rosell, Escrivá C., Haros M.Fuentes:scopusImprovement of flour quality through carbohydrases treatment during wheat tempering
ArticleAbstract: Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempePalabras claves:Bread-making, Carbohydrases, Dough, Enzymes, Fresh bread, Quality, Tempering, WheatAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusUse of fungal phytase to improve breadmaking performance of whole wheat bread
ArticleAbstract: The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by addinPalabras claves:Breadmaking, phytase, Phytate, Whole bread quality, Whole wheat bread, α-amylaseAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopus