Role of hydrogen peroxide produced by baker's yeast on dough rheology

Cereal Chemistry

Volumn 75, Issue 5, 1998, Pages 612-616

  Liao, Yue ^a,b   Miller, R A ^a,c   Hoseney, R C ^a,c  

^a KANSAS STATE UNIVERSITY   (United States)

^b Bunge Foods   (United States)

^c R and R Research Services Inc ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD; CATALASE; COOKING; DOUGH; ENZYME ANALYSIS; ENZYME INHIBITOR; FERMENTATION; FLOUR; FLOW KINETICS; GLUCOSE OXIDASE; HYDROGEN PEROXIDE; LIPID; MICROBE METABOLISM; NITROGEN; SACCHAROMYCES CEREVISIAE;

FOOD PRODUCTS; GLUCOSE; GLUCOSE OXIDASE; GLUCOSE SENSORS; HYDROGEN PEROXIDE; OXIDATION;

ACTIVE COMPONENTS; ADDITIONAL EXPERIMENTS; BAKER'S YEAST; DOUGH RHEOLOGY; LIPID FRACTIONS; PROPERTY; WHEAT FLOURS; YEAST SACCHAROMYCES CEREVISIAE;

YEAST;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 0031692542     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.5.612     Document Type: Article

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