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Bread textural properties, pH and total titratable acidity (TTA).

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posted on 2015-01-20, 14:43 authored by Ilkka Kajala, Qiao Shi, Antti Nyyssölä, Ndegwa Henry Maina, Yaxi Hou, Kati Katina, Maija Tenkanen, Riikka Juvonen

aTotal titratable acidity values are given as mL of 0.1 NaOH.

Bread textural properties, pH and total titratable acidity (TTA).

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    Weissella confusa DextransucrasewcHigh Fibre Baking Wheat branbakingbread textural qualitydextranwheat brandextransucrasevolumevtt

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