Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties

In this study, the cyclodextrin glucosyltransferase (CGTase) was extracted from Bacillus xiaoxiensis. CGTase had negative effects on dough viscoelastic properties and gluten strength but had positive effects on bread baking qualities and anti-staling properties. Adding an appropriate amount of CGTas...

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Detalles Bibliográficos
Autores principales: Yang, Lianzhan, Cai, Jinxin, Qian, Haifeng, Li, Yan, Zhang, Hui, Qi, Xiguang, Wang, Li, Cao, Guoliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9664062/
https://www.ncbi.nlm.nih.gov/pubmed/36386911
http://dx.doi.org/10.3389/fnut.2022.1026678

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9664062/
https://www.ncbi.nlm.nih.gov/pubmed/36386911
http://dx.doi.org/10.3389/fnut.2022.1026678

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