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- W2367701865 abstract "In order to improve the processing characteristics and eating quality of corn and develop a new approach for the application of microbial enzymes in the food industry,corn flour was modified by enzymes from Bacillus subtilis or Aspergillus niger.The results indicated that the contents of starch and protein in corn flour decreased significantly after both enzymatic treatments,while amylose content and solubility increased.The water-holding capacity,swelling power and viscosity of corn flour were increased after treatment with crude extracellular enzyme from Aspergillus niger but decreased after treatment with crude extracellular enzyme from Aspergillus niger.Both enzymatic treatments could result in a considerable increase in the extensibility and resistance of corn flour dough,thereby having the potential for applications in noodles,dumplings and other staple foods.In conclusion,enzymatic modification can be used to improve the processing characteristics and eating quality of corn flour." @default.
- W2367701865 created "2016-06-24" @default.
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- W2367701865 date "2012-01-01" @default.
- W2367701865 modified "2023-09-28" @default.
- W2367701865 title "Effect of Enzymatic Modification on Corn Flour Quality" @default.
- W2367701865 hasPublicationYear "2012" @default.
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