Effect of cyclodextrin glucosyltransferase extracted from <i>Bacillus xiaoxiensis</i> on wheat dough and bread properties.

Front Nutr · 2022 · PMC9664062 · PMID 36386911

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a decreasing trendno p-value reported

In the same proofing time, the maximum resistance of the dough showed a decreasing trend first and then increased with the increase of the CGTase addition level.

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