Staling in Starch Breads: The Effect of Antistaling α-Amylase

Author:

Morgan Keith R.,Hutt Lower,Gerrard Juliett,Every Dale,Ross Marcela,Gilpin Margy

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference26 articles.

1. , and : A mechanism of bread firming. I. Role of starch swelling. Cereal Chem.

2. and : A mechanism of bread firming. II. Role of starch hydrolysing enzymes. Cereal Chem.

3. and . : Staling in white bread: Fundamental Causes. CRC Critical Reviews in Food Science and Nutrition

4. , and : Shelf life studies of foods and beverages. Developments in Food Science

5. , and : Studies on the soluble dextrin fraction and sugar content of bread baked with α-amylases from different sources. Cereal Chem.

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