Ontology highlight
ABSTRACT:
SUBMITTER: Liu W
PROVIDER: S-EPMC10027849 | biostudies-literature | 2023 Mar
REPOSITORIES: biostudies-literature
Liu Wenjun W Brennan Margaret M Tu Dawei D Brennan Charles C
Scientific reports 20230320 1
A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, developme ...[more]