Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread

Staling of bakery products especially gluten‐free products is a challenge on the development of these products. For retarding staling of gluten‐free bread, maltogenic amylase (MAase) at concentrations of 8.2, 45, and 82 mg/ml was encapsulated into beeswax (BW) at 1%, 2.5%, and 4% levels. Results sho...

Descripción completa

Detalles Bibliográficos
Autores principales: Haghighat‐Kharazi, Sepideh, Reza Kasaai, Mohammad, Milani, Jafar Mohammadzadeh, Khajeh, Khosro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684602/
https://www.ncbi.nlm.nih.gov/pubmed/33282240
http://dx.doi.org/10.1002/fsn3.1865

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684602/
https://www.ncbi.nlm.nih.gov/pubmed/33282240
http://dx.doi.org/10.1002/fsn3.1865

Ejemplares similares