Effects of glucose oxidase or lipase addition on dough consistency and oxygen consumption during mixing of unyeasted flour dough;Influences de l'ajout de glucose oxydase et de lipase sur l'évolution de la consistance et de la consommation d'oxygène de la pâte de farine de blé tendre au cours du pétrissage

Sciences des Aliments

Volumn 20, Issue 4-5, 2000, Pages 441-455

  Ameille, Véronique ^a   Castello, Philippe ^b   Garcia, Rebeca ^a   Rakotozafy, Lalatiana ^a   Potus, Jacques ^a   Nicolas, Jacques ^a  

^a Bioinformatique et Chimie Moléculaire   (France)

^b Moulins Soufflet   (France)

Author keywords

Consistency; Glucose oxidase; Lipase; Mixing; Oxygen; Wheat flour dough

Indexed keywords

TRITICUM AESTIVUM;

EID: 0034368376     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.20.441-455     Document Type: Article

References (33)

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