A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality

Author:

Yegin SirmaORCID,Altinel Burak,Tuluk Kubra

Funder

The Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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2. Xylanolytic modification in wheat flour and its effect on dough rheological characteristics and bread quality attributes;Ahmad;Journal of the Korean Society for Applied Biological Chemistry,2013

3. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal;Altinel;Journal of Food Science and Technology,2017

4. The effects of amyloglucosidase, glucose oxidase and hemicellulase utilization on the rheological behaviour of dough and quality characteristics of bread;Altinel;International Journal of Food Engineering,2017

5. Standard-Methoden für Getreide, Mehl und Brot;Anon,1978

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