Rheology, microstructure, and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase

Cereal Chemistry

Volumn 88, Issue 6, 2011, Pages 596-601

  Li, Zhenni ^a   Tang, Xiaojuan ^a   Huang, Weining ^a   Liu, Jerry Gang ^b   Tilley, Michael ^c   Yao, Yuan ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Zhejiang Newland Foods Co   (China)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MICROSTRUCTURE; VISCOELASTICITY;

BENEFICIAL EFFECTS; BREADMAKING QUALITY; DYNAMIC RHEOMETERS; FROZEN DOUGHS; FROZEN STORAGE; MEASUREMENTS OF; PROPERTIES AND MICROSTRUCTURES; RECOMBINANT LIPASE; RHEOLOGICAL PROPERTY; TRANSGLUTAMINASES;

SCANNING ELECTRON MICROSCOPY;

EID: 83755169013     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-07-11-0082     Document Type: Article

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