M
M.A. Martínez-Anaya
Researcher at Spanish National Research Council
Publications - 8
Citations - 175
M.A. Martínez-Anaya is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Amylase & Wheat flour. The author has an hindex of 7, co-authored 8 publications receiving 168 citations.
Papers
More filters
Journal ArticleDOI
Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in breadmaking
TL;DR: In this paper, commercial enzyme preparations and two laboratory-designed mixes with amylase and/or pentosanase/xylanase activity were used to prepare bread samples, and the effects on bread quality and keeping properties were determined.
Journal ArticleDOI
Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality
T. Jiménez,M.A. Martínez-Anaya +1 more
TL;DR: In this article, the efecto of the adicion of once-preparaciones enzimaticas comerciales, con actividades pentosanasa and/or amilasa, in the elaboration of panes con harina de trigo was evaluated.
Journal ArticleDOI
Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas
M.A. Martínez-Anaya,A. Devesa +1 more
TL;DR: In this paper, el efecto que el empleo conjunto de iniciadores microbianos and enzimas tiene sobre el contenido de pentosanas and su solubilidad in agua durante un proceso de panificacion was investigated.
Journal ArticleDOI
Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan
TL;DR: The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied and specifically designated combinations facilitated loaves of improved volume and shape and a crumb texture close to those found with a high quality flour.
Journal ArticleDOI
Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales
T. Jimenez,M.A. Martínez-Anaya +1 more
TL;DR: Water soluble pentosans (WSP) from doughs and breads made with different enzyme preparations are characterized according to extraction yield, sugar composition, xylose/arabinose ratio and molecular weight distribution as discussed by the authors.