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- Brijs, Kristof, et al. Show all 4 Authors
- Journal of food science 2018 v.83 no.10 pp. 2489-2499
- additives; amylases; amylopectin; amylose; baking; differential scanning calorimetry; dough; gelatinization; gluten; hydrolysis; nuclear magnetic resonance spectroscopy; pastries; product quality; wheat flour; wheat starch
- ... The roles of native and damaged starch (DS) during fermented pastry making were examined by increasing the level of DS in wheat flour by ball‐milling and/or by including amylase in the recipe. Increased DS levels increase laminated dough strength presumably by making less water available for the gluten. This effect was partly overcome by amylase use. During baking, a reduced resistance of the doug ...