Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat-Reference-Cited by-同舟云学术

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Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat

Published:2019-09 Issue: Volume:89 Page:102802
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Hopkins Erin J.,Hucl Pierre,Scanlon Martin G.,Nickerson Michael T.

Funder

Saskatchewan Agricultural Development Fund

Western Grains Research Foundation

Natural Sciences and Engineering Research Council of Canada - Collaborative Research Development Program

Canadian Institute of Health Research

Canada Bread Corp. (Toronto, Canada)

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. The impact of salt reduction in bread: a review;Belz;Crit. Rev. Food Sci. Nutr.,2012

2. Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level;Bonet;Food Chem.,2006

3. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination;Caballero;J. Food Eng.,2007

4. Development of an objective method for dough stickiness;Chen;LWT (Lebensm.-Wiss. & Technol.),1995

5. Glutenin macropolymer: a gel formed by glutenin particles;Don;J. Cereal Sci.,2003

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