Low processing temperatures are required to improve the texture of products when enzymes are directly added to the extruder. Interaction among processing variables and enzymatic activity can occur during extrusion. In this research, the influence of some extrusion parameters (barrel temperature, dough moisture and screw speed) on the activity of two commercial enzymes (Grindamyl Amylase 1000 and Grindamyl Protease 41) has been studied. Wheat flour was used as a model system, and macromolecular degradation was determined by water solubility index (WSI). Moreover, gelatinization degree and die pressure were evaluated. Results showed that barrel temperature affected enzyme activity. High values of WSI were obtained at high barrel temperature u...
The impact of varying levels of endoxylanase activity in wheat flour on arabinoxylan (AX) in mixed a...
Composition and functionality of five waxy wheat (Triticum aestivum L.) genotypes were elaborately i...
The enzymatic hydrolysis of starch is usually carried out with 30¿35 w/w% starch in water. Higher su...
Low processing temperatures are required to improve the texture of products when enzymes are directl...
Low processing temperatures are required to improve the texture of products when enzymes are directl...
This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling...
The effects of supplementation of high protease activity wheat (Triticum aestivum) flour due to bug ...
Rice starch mixtures with 550–650g water per kg rice flour were extruded in a co-rotating twin-screw...
10 pages, 7 tables.-- Published online 7 June 2006.-- The original publication is available at www.s...
Protein solubility increases during mixing at water absorption suitable for bread doughs. The change...
In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme...
WOS: 000394149000007Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour bl...
Wheat starch was treated for gelatinization, partial liquefaction, and subsequent further hydrolysis...
Summary. During the study the impact of extrusion-cooking process parameters on the wheat starch phy...
To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mi...
The impact of varying levels of endoxylanase activity in wheat flour on arabinoxylan (AX) in mixed a...
Composition and functionality of five waxy wheat (Triticum aestivum L.) genotypes were elaborately i...
The enzymatic hydrolysis of starch is usually carried out with 30¿35 w/w% starch in water. Higher su...
Low processing temperatures are required to improve the texture of products when enzymes are directl...
Low processing temperatures are required to improve the texture of products when enzymes are directl...
This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling...
The effects of supplementation of high protease activity wheat (Triticum aestivum) flour due to bug ...
Rice starch mixtures with 550–650g water per kg rice flour were extruded in a co-rotating twin-screw...
10 pages, 7 tables.-- Published online 7 June 2006.-- The original publication is available at www.s...
Protein solubility increases during mixing at water absorption suitable for bread doughs. The change...
In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme...
WOS: 000394149000007Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour bl...
Wheat starch was treated for gelatinization, partial liquefaction, and subsequent further hydrolysis...
Summary. During the study the impact of extrusion-cooking process parameters on the wheat starch phy...
To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mi...
The impact of varying levels of endoxylanase activity in wheat flour on arabinoxylan (AX) in mixed a...
Composition and functionality of five waxy wheat (Triticum aestivum L.) genotypes were elaborately i...
The enzymatic hydrolysis of starch is usually carried out with 30¿35 w/w% starch in water. Higher su...