Any feedback?
Please rate this page
(search_result.php)
(0/150)

BRENDA support

Refine search

Search Application

show results
Don't show organism specific information (fast!)
Search organism in taxonomic tree (slow, choose "exact" as search mode, e.g. "mammalia" for rat,human,monkey,...)
(Not possible to combine with the first option)
Refine your search

Search term:

Results 1 - 2 of 2
download as CSV
download all results as CSV
EC Number Application Commentary Reference
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.60analysis bioconversion of starch into maltotetraose in a membrane recycle bioreactor -, 136737
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.60food industry utilization of a maltotetraose-producing amylase as a whole wheat bread improver of the baking performance of whole-grain wheat flour, overview. Whole-grain bread dough prepared with the enzyme shows reduced water absorption and increased development time, while the dough stability is not affected. Also, the enzyme-treated samples exhibit lower Mixolab torque values than the control upon heating and cooling. The viscous characteristics of whole-grain bread dough become dominant with increasing levels of the enzyme. The enzyme delays the crumb firming of whole-grain wheat bread during a 7-d storage period and can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread 732251
Results 1 - 2 of 2
download as CSV
download all results as CSV