Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread

The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the...

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Bibliographic Details
Main Authors:	Wenjun Liu, Margaret Brennan, Charles Brennan, Linfeng You, Dawei Tu
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Series:	Foods
Subjects:	xylanase cellulase α–amylase Chinese steamed bread in vitro glycaemic response
Online Access:	https://www.mdpi.com/2304-8158/12/2/273

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