Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism

Addition of enzymes to improve sensory quality of composite wheat–cassava bread

(2016) Luca Serventi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour

(2014) Lele Tang et al.   FOOD CHEMISTRY

Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

(2014) Jeroen Snelders et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour

(2013) Mahsa Shafisoltani et al.   FOOD CHEMISTRY

Impact of Amylases on Biopolymer Dynamics during Storage of Straight-Dough Wheat Bread

(2013) Geertrui M. Bosmans et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

(2012) Victoria K. Ananingsih et al.   Food and Bioprocess Technology

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

(2012) L.S. Sciarini et al.   JOURNAL OF FOOD ENGINEERING

Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase

(2011) Zhenni Li et al.   CEREAL CHEMISTRY

Use of Enzymes to Minimize Dough Freezing Damage

(2011) María Eugenia Steffolani et al.   Food and Bioprocess Technology

Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality

(2011) María Eugenia Steffolani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

(2010) M. Eugenia Steffolani et al.   JOURNAL OF CEREAL SCIENCE

Effects of glycerol on water properties and steaming performance of prefermented frozen dough

(2010) Liqun Huang et al.   JOURNAL OF CEREAL SCIENCE

Bread improvers: Comparison of a range of lipases with a traditional emulsifier

(2009) S. Moayedallaie et al.   FOOD CHEMISTRY

Amylases and bread firming – an integrated view

(2009) Hans Goesaert et al.   JOURNAL OF CEREAL SCIENCE

The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads

(2008) Valentina Stojceska et al.   FOOD CHEMISTRY

Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs

(2008) Laura Flander et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures

(2007) Vassilis Kontogiorgos et al.   FOOD HYDROCOLLOIDS

Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality

(2007) Yuthana Phimolsiripol et al.   JOURNAL OF FOOD ENGINEERING