Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking-Reference-Cited by-同舟云学术

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Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking

Published:2009-11 Issue:9 Volume:42 Page:1461-1467
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Lamsal B.P.,Faubion J.M.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. AACC approved methods;AACC,1983

2. Official methods of analysis of AOAC International;AOAC,2005

3. Relation between thiol and disulfide contents of dough and its rheological properties;Bloksma;Cereal Chemistry,1972

4. Role of enzymes in baking;Drapron,1987

5. Oxido-reductases and lipases as dough-bleaching agents;Gelinas;Cereal Chemistry,1998

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1. Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system;Food Chemistry: X;2024-10

2. Effects of Baking and Frying on the Protein Oxidation of Wheat Dough;Foods;2023-12-14

3. A sensitive fluorescence nanoplatform for monitoring benzoyl peroxide in food using carbon dots coupled with glutathione capped gold nanoparticles as FRET probe;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2023-06

4. An Overview of Factors Affecting the Functional Quality of Common Wheat (Triticum aestivum L.);International Journal of Molecular Sciences;2023-04-19

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