The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters

The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters

In this study we determined the influence of xylanase supplementation on dough rheology concerning its consistograph parameters: maximum pressure (Pr max), (mb) and water absorption (Wa), %. The consistograph analyses were conducted at constant hydration and consistency of 500UF. Determinations were...

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Bibliographic Details
Main Authors: Rodica Chereji, Rodica Căpriţă, Iuliana Creţescu
Format: Article
Language:English
Published: Agroprint Timisoara 2010-05-01
Series:Scientific Papers Animal Science and Biotechnologies
Subjects:
bread
xylanase
quality parameter
Online Access:http://spasb.ro/index.php/spasb/article/view/799

Internet

http://spasb.ro/index.php/spasb/article/view/799

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