Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch-Reference-Cited by-同舟云学术

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Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Published:2016-10 Issue:10 Volume:53 Page:3675-3684
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Barrera Gabriela N.,Tadini Carmen C.,León Alberto E.,Ribotta Pablo D.

Funder

Consejo Nacional de Ciencia y Técnica (CONICET) (AR)

Secretaría de Ciencia y Tecnología, Universidad Nacional de Córdoba (AR)

Ministerio de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba (AR)

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2337-2.pdf

Reference32 articles.

1. AACC American Association of Cereal Chemists (2000) Approved methods of the AACC. The Association, St. Paul

2. Barrera GN, Pérez GT, Ribotta PD, León AE (2007) Influence of damaged starch on cookie and bread-making quality. Eur Food Res Technol 225:1–7. doi: 10.1007/s00217-006-0374-1

3. Barrera GN, León AE, Ribotta PD (2012) Effect of damaged starch on starch thermal behavior. J Int Starch Stärke 64:786–793. doi: 10.1002/star.201200022

4. Barrera GN, Bustos MC, Iturriaga L, Flores SK, León AE, Ribotta PD (2013) Effect of damaged starch on the rheological properties of wheat starch suspensions. J Food Eng 116:233–239. doi: 10.1016/j.jfoodeng.2012.11.020

5. Barrera GN, León AE, Ribotta PD (2015) Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems. J Sci Food Agric 96:2539–2546. doi: 10.1002/jsfa.7374

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