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Structural Modifications Of Gluten Proteins In Strong And Weak Wheat Dough During Mixing
(AACC INTERNATIONALST PAUL, 2015)
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
(Academic Press Ltd - Elsevier Science Ltd, 2010-05)
Glucose oxidase (Gox), transglutaminase (TG), and pentosanase (Pn) were investigated for their effect on bread quality. The changes introduced in wheat protein by the action of these enzymes were analysed to explain dough ...
Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
(Faculty Food Technology Biotechnology, 2015-10)
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability ...
Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat
(BioMed Centralhttp://www.biomedcentral.com/content/pdf/1471-2229-12-243.pdf, 2013)