Use of Enzymes to Minimize Dough Freezing Damage

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2242-2255

  Steffolani, María Eugenia ^a   Ribotta, Pablo Daniel ^a   Perez, Gabriela Teresa ^a   Puppo, María Cecilia ^b   León, Alberto Edel ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

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

Author keywords

Frozen dough; Glucose oxidase; Pentosanase; Transglutaminase

Indexed keywords

ENZYME ACTION; FROZEN DOUGH; FROZEN STORAGE; GAS LOSS; GLUTEN PROTEIN; ICE CRYSTALS; IN-CONTROL; INTERMEDIATE LEVEL; MATRIX INTERFACES; PENTOSANASE; REDUCING SUBSTANCES; TRANSGLUTAMINASES; YEAST CELL;

CARBON DIOXIDE; ENZYMES; EXPANSION; FREEZING; GLUCOSE OXIDASE; GLUCOSE SENSORS; ICE CONTROL; PHASE INTERFACES;

FOOD PRODUCTS;

EID: 84864405389     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0538-2     Document Type: Article

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