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Effects of enzymes in fibre-enriched baking
Taru Laurikainen
*
, Helena Härkönen
, Karin Autio
, Kaisa Poutanen
*
Corresponding author for this work
Research output
:
Contribution to journal
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Article
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Scientific
›
peer-review
192
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Keyphrases
Rye Bran
100%
Trichoderma Reesei
57%
Wheat Bread
42%
Bread
42%
Cell Wall
42%
Pentosan
42%
Culture Filtrate
42%
Dietary Fibre Content
28%
Xylanase
28%
Wheat Flour
28%
Wheat Dough
28%
Stickiness
28%
Fiber Content
14%
Bran
14%
Enriched Bread
14%
Wheat
14%
Dough
14%
Microscopic Image
14%
Image Analysis
14%
Glucan
14%
Enzyme Addition
14%
Specific Volume
14%
Hemicellulase
14%
Amylase
14%
Hemicellulolytic
14%
Fiber Fraction
14%
Total Dietary Fiber
14%
Enzyme Preparation
14%
Soluble Fiber
14%
Dough Stability
14%
Bread Crumb
14%
Farinograph Absorption
14%
Dough Development Time
14%
Enzyme Mixture
14%
INIS
enzymes
100%
fibers
100%
baking
100%
bread
80%
wheat
80%
rye
70%
cell wall
30%
flour
20%
xylanase
20%
stability
20%
levels
10%
mixtures
10%
water
10%
solubility
10%
particles
10%
surface area
10%
trichoderma reesei
10%
absorption
10%
image processing
10%
fluorescence
10%
suspensions
10%
specific volume
10%
amylase
10%
Food Science
Rye Bran
100%
Whole Wheat Bread
42%
Wheat Flour
28%
Dietary Fibre Content
28%
Wheat Dough
28%
Stickiness
28%
Bran
14%
Density (Specific Gravity)
14%
Koji
14%
Total Dietary Fibre
14%
Dough Stability
14%
Dough Development Time
14%
Enriched Bread
14%
Soluble Fiber
14%
Bread Crumb
14%