Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling-Reference-Cited by-同舟云学术

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Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling

Published:1997-01 Issue:1-2 Volume:58 Page:75-80
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sahlström S.,Bråthen E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Water-soluble dextrins from α-amylase-treated bread and their relationship to bread firming;Akers;Cereal Chem.,1994

2. Approved Methods of the AACC. Method 72-10,1983

3. Approved Methods of the AACC. Method 74-09,1983

4. The bread improving effect of fungal amylase;Cauvain;J. Cereal Sci.,1988

5. Retrogradation of starch as measured by differential scanning calorimetry;Eliasson,1985

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