Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality

This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg<sup>−1</sup> of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemi...

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Bibliographic Details
Main Authors: Boyu Tian, Chenxia Zhou, Dongxiao Li, Jiawei Pei, Ailiang Guo, Shuang Liu, Huijing Li
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
hemicellulase
wheat aleurone-rich bread quality
intermolecular forces
wheat gluten
proofing stage
Online Access:https://www.mdpi.com/2304-8158/10/10/2427

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