Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1465-1473

  Renzetti, S ^a   Courtin, C M ^b   Delcour, J A ^b   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Glucan; Glucose oxidase; Laccase; Microstructure; Oat bread; Protease; Rheology

Indexed keywords

BETA GLUCAN HYDROLASE; CELLULASE; GLUCOSE OXIDASE; LACCASE; OXIDOREDUCTASE; PROTEINASE;

ARTICLE; ASPERGILLUS ORYZAE; BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BIOCHEMISTRY; BREAD; CHEMICAL ANALYSIS; DEPOLYMERIZATION; ELASTICITY; ENZYME ACTIVITY; ENZYME DEGRADATION; ENZYME ISOLATION; FLOUR; FLOW KINETICS; FOOD QUALITY; GLUTEN FREE DIET; HARDNESS; NONHUMAN; OAT; PREVALENCE; PROTEIN HYDROLYSIS; PROTEIN POLYMERIZATION;

EID: 70449656926     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.028     Document Type: Article

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