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Recent Developments in the Use of Enzymes in Bakery Products

Pant, Vaishali (2006) Recent Developments in the Use of Enzymes in Bakery Products. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Enzymes are biochemical catalysts and play important role in the manufacturing of bakery products. Remarkable properties of enzymes are their catalytic power, specificity and regulation. The enzyme types studied are amylolytic, cellulases and hemicellulases, proteases, lipases and esterases,phytase, and oxidases. The enzyme induced product quality improvements in baking are volume, shelf stability, texture, colour, flavour,nutritional and overall qualities.
Uncontrolled Keywords: enzymes bakery products
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2007 11:11
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1319

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