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Enzymes as dough improvers

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Advances in Baking Technology

Abstract

The objectives of the application of enzymes in baking technology are the optimization of dough properties and the quality improvement of bakery products (Barrett, 1975; Dubois, 1980a, b, c; Krueger and Lineback, 1987; Hammer, 1992).

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Authors
  1. K. Kulp
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Editors and Affiliations

  1. ICI-Atkemix, Brantford, Ontario, Canada

    Basil S. Kamel

  2. Cincinnati, Ohio, USA

    Clyde E. Stauffer (Technical Foods Consultant) (Technical Foods Consultant)

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Kulp, K. (1993). Enzymes as dough improvers. In: Kamel, B.S., Stauffer, C.E. (eds) Advances in Baking Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7256-9_7

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  • DOI: https://doi.org/10.1007/978-1-4899-7256-9_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-7514-0055-7

  • Online ISBN: 978-1-4899-7256-9

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