Enzymes Action on Wheat-Soy Dough Properties and Bread Quality

Food and Bioprocess Technology

Volumn 5, Issue 4, 2012, Pages 1255-1264

  Roccia, Paola ^a   Ribotta, Pablo D ^a   Ferrero, Cristina ^b   Pérez, Gabriela T ^a   León, Alberto E ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Bread; Dough; Enzymes; Soy; Wheat

Indexed keywords

BREAD; BREAD QUALITY; DETRIMENTAL EFFECTS; DOUGH; DOUGH PROPERTIES; ENDOXYLANASE; HIGH DOSE; NETWORK FORMATION; SOY; SOY FLOUR; TRANSGLUTAMINASES; WHEAT;

ENZYMES; GLUCOSE OXIDASE; GLUCOSE SENSORS;

FOOD PRODUCTS;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 84859360310     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0396-3     Document Type: Article

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