Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase

Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase

AbstractIn this study, purified thermo- and acid-stable cellulase from the Bacillus licheniformis was used for improving physical and sensory properties of wheat bread. The thermostable cellulase was harvested, purified and characterized from isolated B. licheniformis species. The impact of paramete...

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Bibliographic Details
Main Authors: Jasmita Chauhan, Rushit Shukla, Ashok Kumar Bishoyi, Subhanshu Goyal, Gaurav Sanghvi
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:Cogent Food & Agriculture
Subjects:
cellulase
thermostable
amylase
bread attributes
texture analysis
nutritional values
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2023.2261839

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2023.2261839

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