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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. https://doi.org/10.1007/s11947-013-1084-x

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Metadatos del ítem

Título: Influence of amyloglucosidase in bread crust properties
Autor: Altamirano Fortoul, Rossana del Carmen Hernando Hernando, Mª Isabel Molina Rosell, Maria Cristina
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
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 ...[+]
Palabras clave: Bread crust , amyloglucosidase color properties , Color properties , Water activity , Puncturing , Microstructure
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 ) (eissn: 1935-5149 )
DOI: 10.1007/s11947-013-1084-x
Editorial:
Springer Verlag
Versión del editor: http://dx.doi.org/10.1007/s11947-013-1084-x
Código del Proyecto:
info:eu-repo/grantAgreement/MICINN//AGL2011-23802/ES/HACIA ALIMENTOS HORNEADOS LIBRES DE GLUTEN MAS SALUDABLES. EFECTO COMBINADO DE TRATAMIENTOS ENZIMATICOS Y FISICOS SOBRE MATRICES HIDROCARBONADAS/
info:eu-repo/grantAgreement/GVA//PROMETEO%2F2012%2F064/
Agradecimientos:
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 ...[+]
Tipo: Artículo

References

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