Effect of glutathione on wheat dough properties and bread quality

Author:

Guo Lunan,Xu Dan,Fang Fang,Jin Zhengyu,Xu Xueming

Funder

National “Thirteenth Five-Year” Plan for Science & Technology Support of China

National Natural Science Support of China

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

1. Cold response in Saccharomyces cerevisiae: new functions for old mechanisms;Aguilera;FEMS (Fed. Eur. Microbiol. Soc.) Microbiol. Rev.,2007

2. Effect of storage temperature on starch retrogradation of bread staling;Aguirre;Starch - Stärke,2011

3. Stress tolerance: the key to effective strains of industrial baker's yeast;Attfield;Nat. Biotechnol.,1997

4. Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread;Carrillo-Navas;J. Food Sci. Technol.,2016

5. Water molecular dynamics during bread staling by Nuclear Magnetic Resonance;Curti;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2011

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