Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran
Abstract A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of br...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2023-03-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-023-31591-y |