Zobrazeno 1 - 10
of 20
pro vyhledávání: '"M. A. Martínez-Anaya"'
Composition of the glutenin macropolymer: effects of flour quality and nonamylolytic enzyme addition
Publikováno v:
European Food Research and Technology. 218:428-436
The effects of the non-amylolytic enzymes pentosanase (PP), glucose oxidase (GLZ) and laccase (LAC), singly and in binary and ternary combinations, and wheat flour—a pure cultivar F0, and low- grade F1 and high-grade F2 commercial blends—on the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e3ee057c2b4ac1313cc9a4d6a3b9f7a
https://doi.org/10.1007/s00217-003-0849-2
https://doi.org/10.1007/s00217-003-0849-2
Autor:
C. Primo-Martín, M. A. Martínez-Anaya
Publikováno v:
Journal of Food Science. 68:31-41
Effects of flour type and enzymes on total pentosans (TP) and water-soluble pentosans (WSP) and composition of isolated water-extractable pentosans (WEP) during a straight breadmaking process were investigated. Two wheat flours (F1, F2) and 3 enzymes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b5aae3a016b3184b965481460953dcc
https://doi.org/10.1111/j.1365-2621.2003.tb14110.x
https://doi.org/10.1111/j.1365-2621.2003.tb14110.x
Autor:
C. Escrivá, M. A. Martínez-Anaya
Publikováno v:
European Food Research and Technology. 210:286-292
The effects of white wheat flour, sourdough starters (multiform and pure strain) and enzymes (amylase/pentosanase and/or lipase) on amounts and composition of fructosans during a breadmaking process were investigated. Samples yielded a crude extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa1a78bdd3dcd0354248739efe654d42
https://doi.org/10.1007/s002179900096
https://doi.org/10.1007/s002179900096
Publikováno v:
Scopus-Elsevier
Thermal properties (gelatinization, amylose-lipid complex dissociation and amylopectin retrogradation) of bread samples formulated with two different quality wheat flours, two enzymes (α-amylase/pentosanase, lipase and their mixture), and three micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ca67de1f3f485afd47af593f4b8a6be
https://doi.org/10.1007/s002170050495
https://doi.org/10.1007/s002170050495
Publikováno v:
Scopus-Elsevier
Dough machinability of samples formulated with the enzyme principles glucose-oxidase, lipase, amylase and pentosanase/hemicellulase, and fermented with different microbial starters, was assessed by texture profile analysis and dough stickiness measur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be48840ade176c8b95a1fc1c693d2292
https://doi.org/10.1007/s002170050307
https://doi.org/10.1007/s002170050307
Publikováno v:
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 206:134-142
The textural properties of wheat doughs made with different commercial amylases, xylanases/pentosanases, lipases and glucose-oxidase, singly and in mixed combinations, were investigated. Parameters from the texture profile analysis (TPA) and measurem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::756c10803d594d115ae7a0ba9a33c24d
https://doi.org/10.1007/s002170050229
https://doi.org/10.1007/s002170050229
Publikováno v:
Journal of Texture Studies. 28:569-583
The rheological behaviour of doughs made with different commercial amylases, xylanases, lipases, and glucose-oxidase, singly and in mixed combinations was investigated. All doughs showed similar trends when subjected to frequency and strain sweep tes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d266c4085d91cc63ebd2806989dbe512
https://doi.org/10.1111/j.1745-4603.1997.tb00137.x
https://doi.org/10.1111/j.1745-4603.1997.tb00137.x
Publikováno v:
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 204:321-326
The possible relationships between biochemical characteristics [total starch, sugars, low-molecular-weight dextrins (LMWD), acetic and lactic acids, soluble solids and crumb-swelling power] and characteristics related to the quality of wheat bread (v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87f08ab105ae877bedd3d29a8ce74c1c
https://doi.org/10.1007/s002170050084
https://doi.org/10.1007/s002170050084
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 197:434-439
Oligosaccharide profiles in yeasted and unyeasted wheat sourdoughs inoculated withLactobacillus plantarum have been investigated. A surface response design (central composite design structure) has been used to study the effect of flour extraction rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fceed44dccd91c2c4ad4a1ff2364e52
https://doi.org/10.1007/bf01202613
https://doi.org/10.1007/bf01202613
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 196:360-365
Four mixtures (I–IV) of pure yeasts (Sacharomyces cerevisiae, S.fructuum andCandida boidinii) and/or lactobacilli (Lactobacillus brevis andL.plantarum) were inoculated into wheat sourdoughs, which after 18 h fermentation time were freeze-dried and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b23a1821f83789f524ce84355e21adc4
https://doi.org/10.1007/bf01197936
https://doi.org/10.1007/bf01197936