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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...

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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

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