Paper Title:
Texture of Wheat Bread Improved by α-Amylase and Glucose Oxidase
  Abstract

The effects of α-amylase and glucose oxidase as bread improvers on the textural properties of bread were evaluated by texture profile analysis and Scanning electron micrograph. It was found that α-amylase and glucose oxidase could retard the bread aging. And Scanning electron microscopy showed that wheat bread with the addition of the enzymes exhibited the microstructures with the smoother surfaces. Therefore, α-amylase and glucose oxidase could be considered as the potential texture modifier for baked food.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
35-38
DOI
10.4028/www.scientific.net/AMR.236-238.35
Citation
J. Zeng, H. Y. Gao, L. Jin, Z. P. Zhang, H. R. Zhang, "Texture of Wheat Bread Improved by α-Amylase and Glucose Oxidase", Advanced Materials Research, Vols. 236-238, pp. 35-38, 2011
Online since
May 2011
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Price
$32.00
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