Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking

LWT

Volumn 42, Issue 9, 2009, Pages 1461-1467

  Lamsal, B P ^a   Faubion, J M ^b  

^a IOWA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Dough rheology; Enzyme bleaching; Test baking; Wheat flour

Indexed keywords

AMINO ACIDS; BENZOIC ACID; BENZOYL PEROXIDE; BLEACHING; BLENDING; CLEANING; DIALYSIS; OXIDATION;

COLOR MIXING; COLOR TEST; DOUGH RHEOLOGY; ENZYME BLEACHING; ENZYME PREPARATION; TEST BAKING; WHEAT DOUGH; WHEAT FLOURS; WHEAT-FLOUR DOUGH; WHOLE WHEAT FLOURS;

ENZYMES;

TRITICUM AESTIVUM;

EID: 67349143638     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.04.003     Document Type: Article

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