Influence of Amylase Addition on Bread Quality and Bread Staling-Reference-Cited by-同舟云学术

Influence of Amylase Addition on Bread Quality and Bread Staling

Published:2021-07-06 Issue:6 Volume:1 Page:1143-1150
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Chen Yi¹,Eder Severin¹,Schubert Sidonia¹,Gorgerat Sarah¹,Boschet Elena¹,Baltensperger Livia¹,Boschet Elena²,Städeli Christian²,Kuster Simon¹,Fischer Peter¹^ORCID,Windhab Erich J.¹

Affiliation:

1. Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland

2. Jowa AG, Erlenwiesenstrasse 9, 8604 Volketswil, Switzerland

Funder

Innosuisse - Schweizerische Agentur f??r Innovationsf??rderung

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00158

Reference35 articles.

1. Bread Staling: Molecular Basis and Control

2. Bread Staling: Updating the View

3. Texture and staling of wheat bread crumb: effects of water extractable proteins and `pentosans'

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Expression optimization and characterization of a novel amylopullulanase from the thermophilic Cohnella sp. A01;International Journal of Biological Macromolecules;2024-11

2. Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization;Food Bioscience;2024-06

3. Wheat bread partially replaced with fermented cowpea flour: optimizing the formulation and storage study at 25 °C;Measurement: Food;2024-06

4. Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production;Probiotics and Antimicrobial Proteins;2024-05-11

5. Soluble Sugars and Polysaccharides;Methods and Protocols in Food Science;2024