Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 408-415

  Bonet, A ^a   Rosell, C M ^a   Caballero, P A ^b   Gomez M ^b   Perez Munuera I ^c   Lluch, M A ^c  

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

^b UNIVERSIDAD DE VALLADOLID   (Spain)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Bread quality; Dough rheology; Glucose oxidase; Gluten; Microstructure; Proteins; Wheat flour

Indexed keywords

DISULFIDE; GLIADIN; GLUCOSE OXIDASE; GLUTEN; GLUTENIN;

ARTICLE; BREAD; CAPILLARY ELECTROPHORESIS; CONCENTRATION RESPONSE; CROSS LINKING; DOUGH; FLOW KINETICS; FOOD QUALITY; FOOD STORAGE; MOLECULAR WEIGHT; OXIDATION; SCANNING ELECTRON MICROSCOPY;

TRITICUM AESTIVUM;

EID: 33646196403     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.043     Document Type: Article

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