Effects of the combination of starters and enzymes in regulating bread quality and shelf life

The influence of commercial enzymes and starters on white wheat bread quality and keeping properties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes ( alpha -amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulat...

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Veröffentlicht in:	Food science and technology international 1999-06, Vol.5 (3), p.263-273
Hauptverfasser:	Martinez-Anaya, MA, Devesa, A, Andreu, P, Escriva, C, Collar, C
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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