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Improvement of the quality and shelf life of wheat bread by a maltohexaose producing α-amylase

  • Published:2019-05 Issue: Volume:87 Page:165-171
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Zhang Lei,Li Zhoukun,Qiao Yan,Zhang Yajuan,Zheng Wenwen,Zhao Yuqiang,Huang Yan,Cui Zhongli

Funder

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. A novel maltopentaose-producing amylase as a bread antistaling agent;Auh;Food Sci. Biotechnol,2005

2. Utilization of a maltotetraose‐producing amylase as a whole wheat bread improver: dough rheology and baking performance;Bae;J. Food Sci.,2014

3. Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread;Barbosa-Ríos;J. Cereal Sci.,2018

4. Effect of low molecular weight dextrins on gelatinization and retrogradation of starch;Durán;Eur. Food Res. Technol.,2001

5. A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread;Giannone;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2016
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