Effect of glucose oxidase and mixing time on soluble and insoluble wheat flour protein fractions: Changes on SH Groups and H2O2 Consumption

Food Science and Biotechnology

Volumn 19, Issue 6, 2010, Pages 1485-1491

  Pescador Piedra, Juan C ^a   Farrera Rebollo, Reynold R ^a   Calderón Domínguez, Georgina ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Bread making; Glucose oxidase; Hydrogen peroxide; Sulfhydryl group; Wheat flour protein fraction

Indexed keywords

CHEMICAL OXIDANTS; LIMITING FACTORS; MIXING PROCESS; MIXING TIME; PROTEIN FRACTIONS; SH GROUPS; SOLUBLE FRACTION; SULFHYDRYL GROUPS; WHEAT FLOURS;

BREADMAKING; FOOD PRODUCTS; GLUCOSE; GLUCOSE SENSORS; HYDROGEN PEROXIDE; MIXING; PROTEINS;

GLUCOSE OXIDASE;

TRITICUM AESTIVUM;

EID: 79959722931     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0212-x     Document Type: Article

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