Abstract Maltogenic amylase (MAA)(EC3. 2.1. 133), a member of the glycoside hydrolase
family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it …

Enzymes play a vital role in baking, providing significant benefits from dough development
to extending shelf life, which enhances product quality and consistency. Acting as biological …

The present study analyzed the effects of germinated lentil flour (LGF) addition at different
levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough …

Hot-springs are regarded as the best source of industrially significant biocules and one of
the unique locations for extremophiles. The α-amylase is one of the most important enzymes …

For applications in food industries, a fungal α-amylase from Malbranchea cinnamomea was
engineered by directed evolution. Through two rounds of screening, a mutant α-amylase …

目的探究大黄鱼鱼卵磷脂对面团流变学和面包感官品质的影响. 方法以小麦面包为对象,
面团动态流变性及面包比容, 色泽和质构为评价指标, 分析不同大黄鱼鱼卵磷脂添加量(0 …

Palandöken Mountain is among the highest and coldest ecosystems of Türkiye, and
knowledge on its microbial diversity has not been adequately characterized. The aim of the …

Potato whole flour is a promising way to improve the nutrition of tough biscuits, while its
gluten‐free characteristic was difficult to form acceptable texture properties. In this study …

The infestation of brewing grains with filamentous fungi can have wide-ranging effects,
including poor processability during malting and brewing, diminished storage quality, and …

There is uncertainty as to whether amylase is injected into wheat kernels by the sunn pest
(SP). There are conflicting results in the literature as to whether the amylolytic activity (AA) of …