Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans

Insoluble pentosans were isolated from starch tailings to study their effect on bread quality. Their incorporation into bread lowered bread quality. Such adverse effects were partially overcome by an optimum level of a pentosanase or an alpha-amylase and more completely overcome with a combination o...

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Veröffentlicht in:	Journal of food science 1994-11, Vol.59 (6), p.1251-1254
Hauptverfasser:	Krishnarau, L. (Central Food Technological Research Institute, Mysore, India), Hoseney, R.C
Format:	Artikel
Sprache:	eng
Schlagworte:	ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE ALMIDON AMIDON Biological and medical sciences Bread Cereal and baking product industries Enzymes Food industries Food science Fundamental and applied biological sciences. Psychology loaf volume PAIN PAN PENTOSANE PENTOSANOS pentosans starch tailings VISCOSIDAD VISCOSITE viscosity VOLUME VOLUMEN
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