Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP)

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 16, 2003, Pages 4673-4679

  Primo Martin C ^a   Valera, R ^a   Martinez Anaya M A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Glucoseoxidase; Glutenin macropolymer; Laccase; Pentosanase; Pentosans; Rheology

Indexed keywords

ENZYME; GLUCOSE OXIDASE; GLUTEN; GLUTENIN; LACCASE; OXIDOREDUCTASE; PENTOSAN; PENTOSANASE; POLYMER; UNCLASSIFIED DRUG;

ADDITION REACTION; ARTICLE; DOUGH; ENZYME ACTIVITY; FLOUR; FLOW KINETICS; POLYMERIZATION; PROTEIN CONTENT; QUALITY CONTROL; WEIGHT; WHEAT; YOUNG MODULUS;

BREAD; ELASTICITY; FLOUR; FOOD HANDLING; GLUCOSE OXIDASE; GLUTEN; LACCASE; OXIDOREDUCTASES; PENTOSES; POLYMERS; RHEOLOGY;

TRITICUM AESTIVUM;

EID: 0042303899     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0257695     Document Type: Article

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