Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties
Author:
Affiliation:
1. Department of Grain Science and Industry Kansas State University 1301 Mid Campus Drive Manhattan Kansas 66506 USA
2. USDA Agricultural Research Service Center for Grain and Animal Health Research 1515 College Avenue Manhattan Kansas 66502 USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15517
Reference32 articles.
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2. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal
3. Improving the quality of whole wheat bread by using various plant origin materials;Boz H.;Czech Journal of Food Sciences,2013
4. Xylanases and their applications in baking industry;Butt M. S.;Food Technology and Biotechnology,2008
5. Thermoresistant xylanases from Trichoderma stromaticum: Application in bread making and manufacturing xylo-oligosaccharides
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