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EFFECT OF ALPHA-AMYLASE AND XYLANASE ACTIVITIES ON PROPERTIES OF FROZEN DOUGH PREPARED FROM FLOURS OF DIFFERENT WHEAT VARIETIES

机译：α-淀粉酶和木聚糖酶活性对不同小麦品种面粉制备的冷冻面团性能的影响

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Eman Hanafi; Magdy Elsheamy; El-Sayed Abou Elsoud; Nessrien N.Yasin;
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1. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase. [J] . Hemalatha M. S., Bhagwat S. G., Salimath P. V., Journal of the Science of Food and Agriculture . 2012,第4期

机译：由淀粉酶和木聚糖酶处理的全麦面粉面团制备的薄煎饼的可溶性膳食纤维，多酚和抗氧化特性的增强。
2. Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough [J] . Shadrack Mubanga CHISENGA, Tilahun Seyoum WORKNEH, Geremew BULTOSA, Acta Agriculturae Slovenica . 2019,第1期

机译：木薯粉对小麦面包面团黏性的影响：未发酵，发酵和冷冻面团
3. Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough [J] . Shadrack Mubanga CHISENGA, Tilahun Seyoum WORKNEH, Geremew BULTOSA Acta Agriculturae Slovenica . 2019,第1期

机译：木薯面粉对小麦面包面团粘性性质的影响：无酵，枯萎，冷冻面团
4. Effect of Enzyme Preparations with Endo-Xylanase and Exo-Peptidase Activities on the Bread Quality, Dough Properties and Fractional Composition of Wheat Gluten Proteins [C] . A.A. Nevsky, N.V. Tsurikova, G.F. Dremucheva, International Conference on Smart Solutions for Agriculture . 2019

机译：酶制剂与肠蛋白酶和外肽酶活性对小麦麸质蛋白的面包特性和分数组成的影响
5. Effect of the chemical and physical properties of wheat starch granules on the rheological properties of wheat flour dough. [D] . Casey, Bridget Nicole. 1998

机译：小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。
6. Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties [O] . Mehak Katyal, Narpinder Singh, Harmeet Singh 2019

机译：花生油和氢化脂肪的掺入对小麦品种面粉糊化和面团流变特性的影响
7. Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough [O] . Shadrack Mubanga CHISENGA, Tilahun Seyoum WORKNEH, Geremew BULTOSA, 2019

机译：木薯面粉对小麦面包面团粘性性质的影响：无酵，枯萎，冷冻面团

EFFECT OF ALPHA-AMYLASE AND XYLANASE ACTIVITIES ON PROPERTIES OF FROZEN DOUGH PREPARED FROM FLOURS OF DIFFERENT WHEAT VARIETIES

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