Enzymatic Manipulation of Gluten-Free Breads

Gluten-Free Food Science and Technology

Volumn , Issue , 2009, Pages 83-98

  Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Enzymes dough structuring agents, fresh bread quality improvers, shelf life extension; Enzymes as technological aids in food process technology; Enzymes for improving gluten free dough structure; Enzymes in extending gluten free bread shelf life; Glucose oxidase as structuring agent in gluten free bread production; Gluten free breads and enzymatic manipulation; Gluten free products and enzyme use scarcely explored; Laccase (p diphenol oxygen oxidoreductase) another oxidative enzyme; Reactions catalyzed by transglutaminase; Transglutaminase in gluten free bread production

Indexed keywords

EID: 73249125103     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444316209.ch6     Document Type: Chapter

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