Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough

Journal of Food Science

Volumn 66, Issue 6, 2001, Pages 782-786

  Gerrard, J A ^b   Fayle, S E ^a   Brown, P A ^a,b   Sutton, K H ^a   Simmons, L ^a   Rasiah, I ^a,b  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b UNIVERSITY OF CANTERBURY   (New Zealand)

Author keywords

Dough protein; Flour improver; Transglutaminase

Indexed keywords

EID: 0034853832     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15172.x     Document Type: Article

References (26)

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9. Initial planning
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25. Biopolymers produced by crosslinking soybean 11S globulin with proteins using transglutaminase
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