INFLUENCE OF THE ENZYMATIC MODIFICATION OF THE NONSTARCHY POLYSACCHARIDE FRACTIONS ON THE BAKING PROPERTIES OF RECONSTITUTED RYE FLOUR

被引：27

作者：

KUHN, MC ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] KURT HESS INST EIWEISSFORSCH, D-8046 GARCHING, GERMANY

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08979.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：889 / 895

页数：7

共 26 条

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SCHMIDT, B
SCHMIDT, J
[J]. CANADIAN JOURNAL OF BIOCHEMISTRY, 1979, 57 (02): : 125 - 134
[4] Kieffer R., 1984, Getreide, Mehl und Brot, V38, P146
[5] IMPROVEMENT OF DOUGH AND BAKING PROPERTIES OF WHEAT-FLOUR BY TYPE-II LIPOXYGENASE FROM SOYBEANS
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GROSCH, W
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1980, 170 (04): : 258 - 261
[6] KRUGER JE, 1973, CEREAL CHEM, V50, P122
[7] KRUGER JE, 1971, CEREAL CHEM, V48, P121
[8] Kuhn M. C., 1985, GETREIDE MEHL BROT, V39, P340
[9] KUHN MC, 1987, THESIS TU MUNCHEN MU
[10] KULP K, 1968, CEREAL CHEM, V45, P339