Concepedia

Breadmaking Enzymology

Breadmaking Enzymology is a specialized branch of Cereal Enzymology that investigates the enzymatic mechanisms and functional roles of endogenous and exogenous enzymes in cereal substrates specifically as they pertain to dough development, fermentation, and bread quality attributes during the breadmaking process.

200

Publications

10.8K

Citations

715

Authors

238

Institutions

Publications per year

2017–2026

51

Parents

Publications

200

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Christophe M. Courtin, Jan A. Delcour · Journal of Cereal Science · 2002 · 718 citations

, , +12

Amylases and bread firming – an integrated view

Hans Goesaert, Louise Slade, Harry Levine et al. · Journal of Cereal Science · 2009 · 287 citations

, , +12

Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

Hanne Boskov Hansen, Mette Findal Andreasen, Maria Juul Nielsen et al. · European Food Research and Technology · 2002 · 208 citations

, , +16

Effect of Cyclodextrinase on Dough Rheology and Bread Quality from Rice Flour

Hardeep Singh Gujral, Ignacio Guardiola, José Vicente Carbonell et al. · Journal of Agricultural and Food Chemistry · 2003 · 205 citations

, , +15

Effect of an Enzyme Preparation Containing Pentosanases on the Bread-making Quality of Flours in Relation to Changes in Pentosan Properties

Xavier Rouau, M-L. El-Hayek, Daniel Moreau · Journal of Cereal Science · 1994 · 199 citations

, , +12

1–5 of 200

Authors

715

  1. JA
    Jan A. Delcour

    KU Leuven, Belgium

    23 publications · 2.3K citations

    21

    h-index

  2. CM
    Christophe M. Courtin

    KU Leuven, Belgium

    12 publications · 1.3K citations

    12

    h-index

  3. CM
    Cristina M. Rosell

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    7 publications · 558 citations

    7

    h-index

  4. MA
    M. A. Martínez-Anaya

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    6 publications · 254 citations

    6

    h-index

  5. RC
    R. C. Hoseney

    Kansas State University, United States

    4 publications · 278 citations

    4

    h-index

1–5 of 715

Institutions

238

  1. KU Leuven

    Leuven, Belgium

    20 h-index

    80 publications

    6.4K citations

  2. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    17 h-index

    43 publications

    2.8K citations

  3. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    6 h-index

    12 publications

    502 citations

  4. Plant & Food Research

    Auckland, New Zealand

    4 h-index

    13 publications

    1.1K citations

  5. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    4 h-index

    9 publications

    307 citations

  6. University of the Philippines Los Baños

    Los Baños, Philippines

    4 h-index

    4 publications

    102 citations

  7. Obihiro University of Agriculture and Veterinary Medicine

    Obihiro, Japan

    4 h-index

    20 publications

    534 citations

  8. University of Copenhagen

    Copenhagen, Denmark

    4 h-index

    10 publications

    352 citations

1–8 of 238

Venues

  1. Food Chemistry

    33 publications · 1.6K citations

    28

    h-index

  2. Journal of Cereal Science

    20 publications · 2.2K citations

    18

    h-index

  3. Journal of Agricultural and Food Chemistry

    15 publications · 1.2K citations

    15

    h-index

  4. European Food Research and Technology

    15 publications · 854 citations

    13

    h-index

  5. Journal of the Science of Food and Agriculture

    9 publications · 398 citations

    9

    h-index

1–5