Effects of laccase and ferulic acid on wheat flour doughs

Cereal Chemistry

Volumn 77, Issue 6, 2000, Pages 823-828

  Labat, E ^a   Morel, M H ^a   Rouau, X ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

COVALENT BONDS; ENZYMES; ESTERS; GELATION; REDOX REACTIONS; SULFUR COMPOUNDS;

ARABINOXYLANS; CROSS LINKING; FERULIC ACIDS; LACCASES; PYCNOPORUS CINNABARINUS; SULFHYDRYL GROUPS; TIME TO PEAK; WATER EXTRACTABILITY; WHEAT-FLOUR DOUGH;

MIXING;

FERULIC ACID; LACCASE;

ARTICLE; BREAD; CROSS LINKING; DEPOLYMERIZATION; DISULFIDE BOND; FLOUR; OXIDATION; OXIDATION REDUCTION REACTION; VISCOELASTICITY; WATER TRANSPORT;

FUNGI; PYCNOPORUS CINNABARINUS; TRITICUM AESTIVUM;

EID: 0033748390     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.6.823     Document Type: Article

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