Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality

This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg(−1) of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40...

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Detalles Bibliográficos
Autores principales: Tian, Boyu, Zhou, Chenxia, Li, Dongxiao, Pei, Jiawei, Guo, Ailiang, Liu, Shuang, Li, Huijing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535788/
https://www.ncbi.nlm.nih.gov/pubmed/34681483
http://dx.doi.org/10.3390/foods10102427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535788/
https://www.ncbi.nlm.nih.gov/pubmed/34681483
http://dx.doi.org/10.3390/foods10102427

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