Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology

Food and Bioprocess Technology

Volumn 9, Issue 9, 2016, Pages 1598-1611

  Bueno, Micheli Maria ^a   Thys, Roberta Cruz Silveira ^a   Rodrigues, Rafael C ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Chemical additives; Combined effects; Dough; Enzymes; Rheology; Wheat flour

Indexed keywords

CHEMICAL ANALYSIS; ELASTICITY; GLUCOSE OXIDASE; GLUCOSE SENSORS; MIXTURES; OXIDANTS; RHEOLOGY;

CHEMICAL ADDITIVE; COMBINED EFFECT; DOUGH; GLUCOSE OXIDASES (GOX); MAXIMUM CONCENTRATIONS; RHEOLOGICAL PARAMETER; SEQUENTIAL EXPERIMENTAL DESIGN; WHEAT FLOURS;

ENZYMES;

EID: 84969771451     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1744-8     Document Type: Article

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