Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 204-209

  Doblado Maldonado, Andrés F ^a   Arndt, Elizabeth A ^b   Rose, Devin J ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b ConAgra Foods ^*  (United States)

Author keywords

Enzymes; Free fatty acids; Functionality; Shelf life; Storage

Indexed keywords

FOOD INGREDIENTS; FREE FATTY ACID; FUNCTIONALITY; LIPASE ACTIVITY; LIPOLYTIC ACTIVITY; SALT SOLUTION; SHELF LIFE; WHOLE WHEAT FLOURS;

ENERGY STORAGE; ENZYMES; METAL IONS;

LIPASES;

SODIUM CHLORIDE; TRIACYLGLYCEROL LIPASE;

ARTICLE; ENZYME STABILITY; FLOUR; LIPID DEGRADATION; LIPID OXIDATION; LIPOLYSIS; STORAGE; WHEAT;

BREAD; ENZYME STABILITY; FLOUR; LIPASE; LIPID METABOLISM; LIPIDS; LIPOLYSIS; PLANT PROTEINS; SALTS; SEASONS; SEEDS; TRITICUM;

TRITICUM AESTIVUM;

EID: 84874938547     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.071     Document Type: Article

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