Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver-Reference-Cited by-同舟云学术

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Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver

Published:2024-10 Issue: Volume:277 Page:134391
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ben Hmad Ines,Mokni Ghribi Abir,Bouassida Mouna,Ayadi Wajdi,Besbes Souhail,Ellouz Chaabouni Semia,Gargouri Ali

Funder

Enseignement Supérieur et de la Recherche Scientifique

Ministry of Higher Education and Scientific Research

Publisher

Elsevier BV

Reference72 articles.

1. Sustainable plant-based ingredients as wheat flour substitutes in bread making;Wang;NPJ. Sci. Food.,2022

2. Effect of partial replacement of sodium chloride by potassium chloride on rheological, sensory, qualitative and microbial properties of baguettes;Panahi;Iran. J. Chem. Chem. Eng.,2022

3. Fermentation kinetics of gluten-free breads: the effect of carob fraction and water content;Tsatsaragkou;Foods,2023

4. Research progress on properties of pre-gelatinized starch and its application in wheat flour products, grain. Oil;Ma;Sci. Technol.,2022

5. Viscoelastic properties of wheat gluten in a molecular dynamics study;Mioduszewski;PLoS Comput. Biol.,2021

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