Changes in distribution of isoflavones and β-glucosidase activity during soy bread proofing and baking

Cereal Chemistry

Volumn 81, Issue 6, 2004, Pages 741-745

  Zhang, Yu Chu ^a   Lee, Jae Hwan ^a   Vodovotz, Yael ^a   Schwartz, Steven J ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATES; FLAVONOIDS; FOOD PRODUCTS;

AGLYCONES; BREADMAKING PROCESS; CHEMICAL FORMS; GLUCOSIDASE ACTIVITY; HEALTH PROMOTING ACTIVITY; ISOFLAVONES; POTENTIAL HEALTH; SOY BREADS; SOY ISOFLAVONES; WHEAT FLOURS;

ENZYME ACTIVITY;

BETA GLUCOSIDASE; GLUCOSIDE; ISOFLAVONE; ISOFLAVONE DERIVATIVE;

ARTICLE; BREAD; DIET; DOUGH; ENZYME ACTIVITY; FLOUR; FOOD COMPOSITION; FOOD PROCESSING; HEALTH; POPULATION; PROTEIN DEGRADATION; PROTEIN LOCALIZATION; SOYBEAN; TEMPERATURE DEPENDENCE; WHEAT; YEAST;

TRITICUM AESTIVUM;

EID: 9744273085     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.6.741     Document Type: Article

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