3D-front-face fluorescence spectroscopy and independent components analysis: A new way to monitor bread dough development
Author:
Publisher
Elsevier BV
Subject
Analytical Chemistry
Reference49 articles.
1. Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology
2. Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review
3. Analysis and Modeling of the Ferulic Acid Oxidation by a Glucose Oxidase−Peroxidase Association. Comparison with a Hexose Oxidase−Peroxidase Association
4. Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase
5. Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants
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