Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes

In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated. Dough was formulated with 12.5 g/100 g of RS and 4 mg/100 g of a mixture of enzymes, glucose-oxida...

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Veröffentlicht in:	International journal of food engineering 2016-10, Vol.12 (8), p.719-728
Hauptverfasser:	Altuna, Luz, Romano, Roberto C. O., Pileggi, Rafael G., Ribotta, Pablo D., Tadini, Carmen C.
Format:	Artikel
Sprache:	eng
Schlagworte:	baking performance glucose-oxidase torque transglutaminase xylanase
Online-Zugang:	Volltext
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