Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase

The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylan...

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Bibliographic Details

Main Authors:	Pinto, Letícia Cappuccelli, Steel, Caroline Joy, Ganancio, José Ricardo
Format:	Online
Language:	English
Published:	Universidade Estadual de Campinas 2019
Subjects:	Pan bread Shelf-life Enzymes.
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/834
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