Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics-Reference-Cited by-同舟云学术

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Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics

Published:2000-01 Issue:1 Volume:77 Page:70-76
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

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

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. 789.

3. Corresponding author. E-mail: kpreston@cgc.ca

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 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

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2. Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production;Journal of Cereal Science;2023-03

3. Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review;Food Science & Nutrition;2021-05-24

4. A review on biotechnological potential of multifarious enzymes in bread making;Process Biochemistry;2020-12

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