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Exo-type, endo-type and debranching amylolytic enzymes regulate breadmaking and storage qualities of gluten-free

Fangfang Zhao1, Yang Li1, Caiming Li2

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Carbohydrate Polymers
|October 14, 2022
PubMed

Keywords:
Action modes of amylolytic enzymesCrumb firming rateGluten-free breadStarchStructure and texture

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