Effect of storage temperature and flour water content on lipids, lipoxygenase activity, and oxygen uptake during dough mixing

Cereal Chemistry

Volumn 85, Issue 3, 2008, Pages 372-378

  Maraschin, Christelle ^a   Robert, Hughes ^b   Boussard, Aline ^a   Potus, Jacques ^a   Baret, Jean Luc ^c   Nicolas, Jacques ^a  

^a University of Paris Cité   (France)

^b Soufflet Biotechnologies   (France)

^c Ets J Soufflet CRIS OSIRIS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FOOD STORAGE; MIXING; OXYGEN; WATER CONTENT;

%MOISTURE; DOUGH MIXING; FREE FATTY ACID; LIPOXYGENASES; OXYGEN UPTAKE; STATISTICAL DIFFERENCES; STORAGE TEMPERATURES; VOLUME LOSS;

LIPIDS;

EID: 45349109264     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-3-0372     Document Type: Article

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