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Food chemistry, v.58 no.1/2, 1997년, pp.75 - 80
Sahlström, S. (To whom correspondence should be addressed.) , Bråthen, E. (MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430, Å)
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AbstractBreads were made using four fungal α-amylase preparations, three different mixing times and three different resting times to study their effect on bread quality and staling. All the four enzyme preparations caused significantly darker crusts. A significant effect of resting time on cr...
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