Individual and combined effects of &#945;-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran.

Liu, Wenjun; Brennan, Margaret; Brennan, Charles; You, Linfeng; Wu, Li

Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran.

Liu, Wenjun; Brennan, Margaret; Brennan, Charles; You, Linfeng; Wu, Li.

Afiliação

Liu W; School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China.
Brennan M; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, New Zealand.
Brennan C; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, New Zealand.
You L; School of Science, RMIT, Melbourne, Victoria, Australia.
Wu L; School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China.

J Food Sci ; 88(8): 3228-3238, 2023 Aug.

Article em En | MEDLINE | ID: mdl-37326346

Assuntos

Celulase; alfa-Amilases; Fibras na Dieta/análise; Carboidratos; Valor Nutritivo; Vapor

Palavras-chave

Chinese steamed bun; cellulose; glycaemic response; xylanase; α-amylase

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Celulase / Alfa-Amilases Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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