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). Espoo: VTT Technical Research Centre of Finland.
Selinheimo, Emilia ; Katina, Kati ; Aura, Anna-Marja ; Lehtinen, Pekka ; Poutanen, Kaisa. / Use of xylanases and oxidative enzymes to improve gluten network properties in whole grain wheat bread. Final HealthGrain Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo : VTT Technical Research Centre of Finland, 2010. pp. 101
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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. VTT Technical Research Centre of Finland, Espoo, pp. 101, Final HEALTHGRAIN Conference , Lund, Sweden, 5/05/10.

Use of xylanases and oxidative enzymes to improve gluten network properties in whole grain wheat bread. / Selinheimo, Emilia; Katina, Kati; Aura, Anna-Marja; Lehtinen, Pekka; Poutanen, Kaisa.

Final HealthGrain Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo : VTT Technical Research Centre of Finland, 2010. p. 101.

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

TY - CHAP

T1 - Use of xylanases and oxidative enzymes to improve gluten network properties in whole grain wheat bread

AU - Selinheimo, Emilia

AU - Katina, Kati

AU - Aura, Anna-Marja

AU - Lehtinen, Pekka

AU - Poutanen, Kaisa

PY - 2010

Y1 - 2010

KW - wholemeal

KW - wheat

KW - bread

KW - texture

KW - enzymes

KW - xylanase

KW - crossling

M3 - Conference abstract in proceedings

SN - 978-951-38-7430-8

SP - 101

BT - Final HealthGrain Conference

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Selinheimo E, Katina K, Aura A-M, Lehtinen P, Poutanen K. 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. Espoo: VTT Technical Research Centre of Finland. 2010. p. 101