MODIFICATION OF THE FUNCTIONAL-PROPERTIES OF WHEAT-FLOUR BY PROTEOLYTIC-ENZYMES .1. ACTIVITY AGAINST SUBSTRATES IN SOLUTION AND RHEOLOGICAL EFFECTS

被引：3

作者：

KIEFFER, R

RASHED, MM

BELITZ, HD

机构：

[1] KURT HESS INST MEHL & EIWEISS FORSCH,LICHTENBERGSTR 4,W-8046 GARCHING,GERMANY

[2] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,W-8046 GARCHING,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 191卷 / 02期

关键词：

D O I：

10.1007/BF01202633

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：104 / 109

页数：6

共 7 条

[1] MODIFICATION OF THE FUNCTIONAL-PROPERTIES OF WHEAT-FLOUR BY PROTEOLYTIC-ENZYMES .2. ACTIVITY AGAINST SUBSTRATES IN LOW MOISTURE SYSTEMS, RHEOLOGICAL EFFECTS AND BAKING BEHAVIOR
RASHED, MM
KIEFFER, R
BELITZ, HD
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 191 (02): : 110 - 115
[2] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .1. IDENTIFICATION AND FUNCTIONAL-PROPERTIES OF MICROORGANISMS OF INDUSTRIAL SOUR DOUGHS
BARBER, S
BAGUENA, R
MARTINEZANAYA, MA
TORNER, MJ
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1983, 23 (04): : 552 - 562
[3] WHEAT-FLOUR STARCH GRANULE-SIZE DISTRIBUTION AND RHEOLOGICAL PROPERTIES OF DOUGH .1. GRANULOMETRIC ANALYSIS OF STARCH
SEBECIC, B
SEBECIC, B
NAHRUNG-FOOD, 1995, 39 (02): : 106 - 116
[4] EFFECTS OF THERMAL-PROCESSING OF WHEAT ON STARCH .1. PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES
HOLM, J
BJORCK, I
ELIASSON, AC
JOURNAL OF CEREAL SCIENCE, 1988, 8 (03) : 249 - 260
[5] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .6. EFFECTS OF FREEZE-DRYING ON THE VIABILITY AND FUNCTIONAL-PROPERTIES OF LACTOBACILLI FROM BREAD DOUGH FERMENTATION
BARBER, S
TORNER, MJ
MARTINEZANAYA, MA
DEBARBER, CB
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (01): : 79 - 89
[6] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .7. EFFECT OF PRESERVATION AND STORAGE TIME ON FUNCTIONAL-PROPERTIES, IN SUGAR SOLUTION, OF MICROBIAL MASS FROM LACTOBACILLUS-BREVIS
MARTINEZANAYA, MA
TORNER, MJ
URQUIDI, ME
EJARQUE, J
DEBARBER, CB
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (04): : 490 - 500
[7] ON FUNCTIONAL-PROPERTIES OF SUNFLOWER PROTEINS IN WHEAT DOUGH AND BREAD .1. THE EFFECTS OF DIVERSE METHODS OF PROTEIN-ISOLATION
ZIMMERMANN, R
MIETH, G
BRUCKNER, J
NAHRUNG-FOOD, 1983, 27 (01): : 95 - 102

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