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Influence of amyloglucosidase in bread crust properties

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Influence of amyloglucosidase in bread crust properties

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Altamirano Fortoul, RDC.; Hernando Hernando, MI.; Molina Rosell, MC. (2014). Influence of amyloglucosidase in bread crust properties. Food and Bioprocess Technology. 7(4):1037-1046. doi:10.1007/s11947-013-1084-x

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Title: Influence of amyloglucosidase in bread crust properties
Author: Altamirano Fortoul, Rossana del Carmen Hernando Hernando, Mª Isabel Molina Rosell, Maria Cristina
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Enzymes are used in baking as a useful tool for improving the processing behavior or properties of baked products. A number of enzymes have been proposed for improving specific volume, imparting softness, or extend ...[+]
Subjects: Bread crust , amyloglucosidase color properties , Color properties , Water activity , Puncturing , Microstructure
Copyrigths: Reserva de todos los derechos
Source:
Food and Bioprocess Technology. (issn: 1935-5130 ) (eissn: 1935-5149 )
DOI: 10.1007/s11947-013-1084-x
Publisher:
Springer Verlag
Publisher version: http://dx.doi.org/10.1007/s11947-013-1084-x
Thanks:
Authors acknowledge the financial support of Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), the European Regional Development Fund (FEDER), Generalitat Valenciana (Project Prometeo 2012/064) and ...[+]
Type: Artículo

References

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Altamirano-Fortoul R, Hernando I & Rosell CM (2013) Texture of bread crust: puncturing settings effect and its relationship to microstructure. Journal of Texture Studies. doi: 10.1111/j.1745-4603.2012.00368.x .

Altamirano-Fortoul, R., Le Bail, A., Chevallier, S., & Rosell, C. M. (2012). Effect of the amount of steam during baking on bread crust features and water diffusion. Journal of Food Engineering, 108, 128–134.

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