Effects of application of transglutaminase in wheat proteins during the production of Bread

Author:

Seravalli Elisena Ap. Guastaferro,Iguti Antonia Miwa,Santana Inês Ap.,Filho Flavio Finardi

Publisher

Elsevier BV

Subject

General Medicine

Reference24 articles.

1. ABITRIGO (2007). Associação Brasileira da Indústria de Trigo. Acesso em: 12/03/2007. Disponível em .

2. Polymerization of cereal proteins by Ca+2-Independent transglutaminase derived from microorganisms;Nonaka;Agricultural and Biological Chemistry,1989

3. Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking;MacRitchie;Journal of Cereal Science,1987

4. Dough reology – a review of structural models and the role disulfide interchange reactions;Kaufman;Cereal Foods World,1986

5. Chemistry of dough development;Shukla;Cereal Foods World,2001

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