Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling
Author:
Affiliation:
1. College of Food Science and Technology
2. Nanjing Agricultural University
3. Nanjing
4. P. R. China
5. Institute of Innovation Research
6. Shanghai Niumag Corporation
7. Shanghai
Abstract
Jiu-niang (rice wine) could be used as a natural enzyme cocktail for the improvement of bread quality.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2017/RA/C6RA25805K
Reference40 articles.
1. Changes in Carbohydrate Fractions in Enzyme-Supplemented Bread and the Potential Relationship to Staling
2. A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread
3. Amylases and bread firming – an integrated view
4. Moisture Redistribution and Phase Transitions During Bread Staling
5. Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study
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