Effect of the addition of mixtures of glucose oxidase, peroxidase and xylanase on rheological and breadmaking properties of wheat flour

International Journal of Food Properties

Volumn 12, Issue 4, 2009, Pages 748-765

  Pescador Piedra, J C ^a   Garrido Castro, A ^a   Chanona Perez J ^a   Farrera Rebollo, R ^a   Gutierrez Lopez G ^a   Calderon Dominguez G ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Breadmaking; Digital image analysis; Farinographic extensographic properties; Glucose oxidase; Peroxidase; Xylanase

Indexed keywords

BREADMAKING; DIGITAL IMAGE ANALYSIS; FARINOGRAPHIC EXTENSOGRAPHIC PROPERTIES; PEROXIDASE; XYLANASE;

CATALYSTS; ENZYMES; GLUCOSE; GLUCOSE SENSORS; IMAGE ANALYSIS; RHEOLOGY; WATER ABSORPTION;

GLUCOSE OXIDASE;

TRITICUM AESTIVUM;

EID: 70449589967     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802036723     Document Type: Article

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