Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

Food Chemistry

Volumn 89, Issue 3, 2005, Pages 325-332

  Rasiah, I A ^a,b   Sutton, K H ^b   Low, F L ^a   Lin, H M ^a   Gerrard, J A ^a  

^a UNIVERSITY OF CANTERBURY   (New Zealand)

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

Author keywords

SDS PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis; SE HPLC, size exclusion high performance liquid chromatography

Indexed keywords

ALBUMIN; DISULFIDE; DODECYL SULFATE SODIUM; GLOBULIN; GLUCOSE OXIDASE; GLUTEN; GLUTENIN; PROTEIN; WATER;

ARTICLE; BREAD; CROSS LINKING; MOLECULAR BIOLOGY; SOLUBILITY; WHEAT;

TRITICUM AESTIVUM;

EID: 4444338986     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.052     Document Type: Article

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