Effects of Commercial Hydrolytic Enzyme Additives on Japanese-Style Sponge and Dough Bread Properties and Processing Characteristics-Reference-Cited by-同舟云学术

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Effects of Commercial Hydrolytic Enzyme Additives on Japanese-Style Sponge and Dough Bread Properties and Processing Characteristics

Published:2005-05 Issue:3 Volume:82 Page:314-320
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Harada O.¹,Lysenko E. D.²,Edwards N. M.²³,Preston K. R.²

Affiliation:

1. Yamazaki Baking Co., Research and Development Division, 3-15-6 Chitose, Sumida-Ku, Tokyo 130-0025, Japan.

2. Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, MB, Canada R3C 3G8. Contribution No. 878.

3. Corresponding author. E-mail: nedwards@grainscanada.gc.ca

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference30 articles.

1. Effects of glyceryl monostearate and α-amylase supplements on rheological and breadmaking properties of medium protein wheat flour

2. Effect of arabinoxylans on bread-making quality of wheat flours

3. Functional Properties of Protease Modified Wheat Flours

4. The bread improving effect of fungal α-amylase

5. Use of Two Endoxylanases with Different Substrate Selectivity for Understanding Arabinoxylan Functionality in Wheat Flour Breadmaking

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1. Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase;Cogent Food & Agriculture;2023-09-28

2. Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making;Cereal Chemistry;2020-05-15

3. Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing;Journal of Cereal Science;2018-01

4. Depolymerizating enzymes in human food;Enzymes in Human and Animal Nutrition;2018

5. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran;Food Chemistry;2017-11

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