Competition for oxygen among oxidative systems during bread dough mixing: Consequences of addition of glucose oxidase and lipoxygenase on yeasted dough rheology

Cereal Chemistry

Volumn 88, Issue 5, 2011, Pages 518-524

  Buche, F ^a,b   Davidou, S ^a   Pommet, M ^a   Potus, J ^a   Rouille J ^b   Verte F ^c   Nicolas, J ^a  

^a University of Paris Cité   (France)

^b Moulins Soufflet   (France)

^c Puratos NV   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSE; GLUCOSE SENSORS; MIXING; OXYGEN; POLYUNSATURATED FATTY ACIDS;

BREAD DOUGH; DOUGH MIXING; DOUGH RHEOLOGY; LIPOXYGENASES; OXIDATIVE SYSTEMS; RHEOLOGICAL PROPERTY; SOYBEAN FLOUR; WHEAT FLOURS; YEASTED DOUGH;

GLUCOSE OXIDASE;

GLYCINE MAX; TRITICUM AESTIVUM; VICIA FABA;

EID: 80054994313     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-07-10-0106     Document Type: Article

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