Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase
Konstantinos Korompokis, Lomme J. Deleu, Niels De Brier, Jan A. Delcour
Topics & Concepts
AmylopectinStarchRetrogradation (starch)Food scienceAmylaseChemistryAmyloseDigestion (alchemy)PolysaccharideDegree of polymerizationMaize starchModified starchBiochemistryEnzymePolymerizationChromatographyOrganic chemistryPolymerFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology