Effects of hydroperoxide in lipid peroxidation on dough fermentation

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 680-685

  Toyosaki, Toshiyuki ^a  

^a Koran Women's Junior College   (Japan)

Author keywords

Dough; Fermentation; Gluten; Linoleic acid; Lipid peroxidation; Lipoxygenase

Indexed keywords

GLUTEN; HYDROPEROXIDE; LINOLEIC ACID; LIPOXYGENASE;

ARTICLE; CONCENTRATION (PARAMETERS); DENATURATION; DOUGH; FERMENTATION; FOOD INDUSTRY; LIPID PEROXIDATION; MOLECULAR WEIGHT; YEAST;

EID: 34247497641     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.031     Document Type: Article

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