Elucidating the mechanism of laccase and tyrosinase in wheat bread making

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 15, 2007, Pages 6357-6365

  Selinheimo, Emilia ^a   Autio, Karin ^a   Kruus, Kristiina ^a   Buchert, Johanna ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Bread; Cross linking; Dough; Laccase; Tyrosinase; Wheat

Indexed keywords

GLIADIN; LACCASE; MONOPHENOL MONOOXYGENASE;

ARTICLE; BREAD; FLOUR; FLOW KINETICS; FOOD HANDLING; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; WHEAT;

BREAD; FLOUR; FOOD HANDLING; GLIADIN; LACCASE; MONOPHENOL MONOOXYGENASE; OXIDATION-REDUCTION; RHEOLOGY; TRITICUM;

FUNGI; HYPOCREA JECORINA; TRAMETES; TRAMETES HIRSUTA; TRITICUM AESTIVUM;

EID: 34547799272     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0703349     Document Type: Article

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