Effect of exogenous lipase on dough lipids during mixing of wheat flours

Cereal Chemistry

Volumn 75, Issue 5, 1998, Pages 595-601

  Castello, Philippe ^a,b   Jollet, Sebastien ^a   Potus, Jacques ^b   Baret, Jean Luc ^a   Nicolas, Jacques ^b  

^a Soufflet Biotechnologies   (France)

^b Unité de Recherches Mesures Physiques Métrologie   (France)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCEROL; LIPIDS; MIXING; OXIDATION;

ACID FRACTIONS; DIACYLGLYCEROL; DRY MATTERS; FATTY ACID CONTENTS; FREE FATTY ACID; LIPASE UNITS; LIPOXYGENASES; MONOACYLGLYCEROL; NON-POLAR; TRIACYLGLYCEROLS;

POLYUNSATURATED FATTY ACIDS;

TRITICUM AESTIVUM;

EID: 0031692538     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.5.595     Document Type: Article

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