𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Enzymatic hydrolysis of oat and soya lecithin: Effects on functional properties

✍ Scribed by Anna-Marja Aura; Pirkko Forssell; Annikka Mustranta; Tapani Suortti; Kaisa Poutanen

Book ID
112775537
Publisher
Springer-Verlag
Year
1994
Tongue
English
Weight
463 KB
Volume
71
Category
Article
ISSN
0003-021X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effects of native and enzymatically hydr
Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking
✍ Forssell, P; Shamekh, S; HΓ€rkΓΆnen, H; Poutanen, K πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 248 KB

The e †ects of oat and soya lecithins and their hydrolysates on crystallisation of wheat starch gel and on bread structure were studied. In baking studies the lecithins were compared with commonly used commercial emulsiÐers. Soya lecithin hydrolysate retarded starch gel crystallisation and bread sta