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Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran
A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10027849/ https://www.ncbi.nlm.nih.gov/pubmed/36941348 http://dx.doi.org/10.1038/s41598-023-31591-y |