Use of enzyme to improve the technological quality of a panettone like baked product

The aim of this work was to study the influence of amylase, xylanase and lypase on quality parameters of panettone. Two concentrations of each enzyme were utilised. Besides, enzymes were added to dough or to sponge in order to analyse the effect of the time at which the enzymes were added on bread q...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Benejam, Walter, Steffolani, María Eugenia, León, Alberto Edel
Formato: Artículo acceptedVersion
Lenguaje:Español
Publicado: 2009
Materias:
SB Cultura de la planta
Acceso en línea:http://pa.bibdigital.ucc.edu.ar/4925/1/A_Benejam_Steffolani_Le%C3%B3n.pdf
Aporte de:
Producción Académica Universidad Católica de Córdoba (UCCor) de Universidad Católica de Córdoba

Ejemplares similares

Ejemplares similares