𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Interactive effects of flour, starter and enzyme on bread dough machinability

✍ Scribed by C. Collar; P. Andreu; M. A. Martínez-Anaya

Publisher
Springer
Year
1998
Tongue
English
Weight
208 KB
Volume
207
Category
Article
ISSN
0044-3026

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The influence of soya flour on bread dou
The influence of soya flour on bread doughs. II—The inhibition of the proteolytic enzymes of malt and wheat flours
✍ E. Mitchell Learmonth 📂 Article 📅 1952 🏛 John Wiley and Sons 🌐 English ⚖ 436 KB 👁 1 views

## Abstract Aqueous extracts of soya beans are shown to inhibit the proteolytic enzymes of malt on a gelatin substrate and those of wheat flour, and papain, on a gluten substrate. The effect of the inhibitor is compared with that of potassium bromate.

Effect of rice variety, rice flour conce
Effect of rice variety, rice flour concentration and enzyme levels on composite bread quality
✍ Athapol Noomhorm; D C Bandola; N Kongseree 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 672 KB

## Abstract A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg^−1^. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their ef