The molecular basis of staling is examined by reviewing what is known about the
components of wheat flour, factors that affect staling rate, and the various mechanisms that …

This article surveys methods for the enzymatic conversion of starch, involving hydrolases
and nonhydrolyzing enzymes, as well as the role of microorganisms producing such …

The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water
mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24 …

The use of enzymes dates from much longer than their ability to catalyze reactions was rec‐-
ognized and their chemical nature was known. The first completely enzymatic industrial …

The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-
amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different …

While wheat (Triticum aestivum L.) flour contains only low levels of lipids (2.0% to 3.0%),
they tremendously affect fresh bread quality. They are either starch (30% to 40%) or …

Anti-staling agents with different mechanisms were added to a normal white wheat bread to
investigate the relation between bread staling, amylopectin retrogradation and water-related …

The effect of two lipases and DATEM at different concentrations on the rheological and
thermal properties of white and whole wheat flour doughs was determined by farinograph …

Mono-and diglycerides of fatty acids (MDGs) are commonly used in the production of
sponge cakes due to their ability to form inclusion complexes with amylose, which prevents …

Enzymes are protein molecules functioning as specialized catalysts for chemical reactions.
Enzymes have always been important to food technology because of their ability to act as …