Impact of Amylases on Biopolymer Dynamics during Storage of Straight-Dough Wheat Bread-Reference-Cited by-同舟云学术

Impact of Amylases on Biopolymer Dynamics during Storage of Straight-Dough Wheat Bread

Published:2013-06-25 Issue:26 Volume:61 Page:6525-6532
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bosmans Geertrui M.¹,Lagrain Bert¹,Fierens Ellen¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402021g

Reference38 articles.

1. Bread staling II.

2. Thermo-physical assessment of bread during staling

3. Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread

4. Bread Staling: Molecular Basis and Control

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