Micronized whole wheat flour and xylanase application: dough properties and bread quality
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04851-2.pdf
Reference33 articles.
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2. Ahmad Z, Butt MS, Ahmed A, Riaz M, Sabir SM, Farooq U, Rehman FU (2014) Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes. J Food Sci Technol 51:2445–2453. https://doi.org/10.1007/s13197-012-0734-8
3. Autio K (2009) Effects of cell wall components on the functionality of wheat gluten. Biotechnol Adv 24:633–635. https://doi.org/10.1016/j.biotechadv.2006.07.002
4. Both J, Esteres VP, Santetti GS, Bressiani J, Oro T, Pallarés GM, Friedrich MT, Gutkoski LC (2019) Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase. J Sci Food Agric 99:5392–5400. https://doi.org/10.1002/jsfa.9799
5. Bressiani J, Oro T, Santetti GS, Almeida JL, Bertolin TE, Gómez M, Gutkoski LC (2017) Properties of whole grain wheat flour and performance in bakery products as a function of particle size. J Cereal Sci 75:269–277. https://doi.org/10.1016/j.jcs.2017.05.001
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