Functional ingredients

Technology of Breadmaking

Volumn , Issue , 2007, Pages 51-91

  Williams, Tony ^a   Pullen, Gordon ^b  

^a British Arkady   (United Kingdom)

^b Lesaffre International   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78049368993     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_3     Document Type: Chapter

References (27)

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3. Bollian, C. and Collar, C. (2005) Impact of microbial transglutaminase on the fresh quality and keepability of enzyme supplemented pan breads, in (eds S. P. Cauavin
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9. Cauvain, S. P. and Young, L. S. (2006) The Chorleywood Bread Process, Woodehead Publishing, Cambridge, UK.
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23. Rittig, F. T. (2005) Lipopan F BG - unlocking the natural strengthening potential in dough, in (eds S. P. Cauavin, S. E. Salmon and L. S. Young) Using Cereal Science and Technology for the Benefit of Consumers, Woodhead Publishing Ltd., Cambridge, pp. 147-151.
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25. Si, J. Q. and Hassan, T. T. (1994) Effect of lipase on breadmaking in correlation with their effects on dough rheology and wheat lipds. Proceedings of International Symposium AACC/ICC/CCOA, AACC, St. Paul, Minneapolis, USA.
26. Vemulapalli, V., Miller, R. A. and Hoseney, R. D. (1998) Glucose oxidase in breadmaking systems. Cereal Chemistry, 75, 439-442.
27. Wiksrom, K. and Eliasson, A. C. (1998) Effects of enzymes and oxidising agents on shear stress relaxation of wheat flour dough: additions of protease, glucose oxidase, ascorbic acid and potassium bromate. Cereal Chemistry, 75, 331-337.