Use of xylanases and oxidative enzymes to improve gluten network properties in whole grain wheat bread

Emilia Selinheimo, Kati Katina, Anna-Marja Aura, Pekka Lehtinen, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationFinal HealthGrain Conference
Subtitle of host publicationEnhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages101
ISBN (Electronic)978-951-38-7431-5
ISBN (Print)978-951-38-7430-8
Publication statusPublished - 2010
MoE publication typeNot Eligible
EventFinal HEALTHGRAIN Conference : Enhancing health benefits of cereal foods. Results, perspectives, challenges - Lund, Sweden
Duration: 5 May 20107 May 2010

Conference

ConferenceFinal HEALTHGRAIN Conference
CountrySweden
CityLund
Period5/05/107/05/10

Keywords

  • wholemeal
  • wheat
  • bread
  • texture
  • enzymes
  • xylanase
  • crossling

Cite this

Selinheimo, E., Katina, K., Aura, A-M., Lehtinen, P., & Poutanen, K. (2010). Use of xylanases and oxidative enzymes to improve gluten network properties in whole grain wheat bread. In Final HealthGrain Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges (pp. 101). VTT Technical Research Centre of Finland.