Utilization of a Maltotetraose-Producing Amylase as a Whole Wheat Bread Improver: Dough Rheology and Baking Performance
Author:
Affiliation:
1. Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center; Sejong Univ; 98 Gunja-dong, Gwangjin-gu Seoul 143-747 Korea
2. Biorefineries, DuPont Industrial Biosciences Cedar Rapids; IA 52317 U.S.A.
Publisher
Wiley
Subject
Food Science
Reference37 articles.
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2. A novel maltopentaose-producing amylase as a bread antistaling agent;Auh;Food Sci Biotechnol,2005
3. Comparative bread quality of white flour and whole grain flour for hard red spring and winter wheat;Bruckner;Crop Sci,2001
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