Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread-Reference-Cited by-同舟云学术

Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread

Published:2019-03 Issue:1 Volume:39 Page:127-133
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

KOUASSI-KOFFI Jean Didier¹,STURZA Alina²,PĂUCEAN Adriana²,MAN Simona²,MUREȘAN Andruța Elena²,PETRUȚ Georgiana²,MUREȘAN Vlad²,MUSTE Sevastița²

Affiliation:

1. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania; Université Nangui Abrogoua, Côte d’Ivoire

2. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst27117.pdf

Reference42 articles.

1. Enzymatic xylose release from pretreated corn bran arabinoxylan: differential effects of deacetylation and deferuloylation on insoluble and soluble substrate fractions;Agger J.;Journal of Agricultural and Food Chemistry,2010

2. Approved methods of the American Association of Cereal Chemists: method 10-05 guidelines for measurement of volume by rapeseed displacement,1998

3. Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve;Banu I.;Czech Journal of Food Sciences,2011

4. Determination of technologic and sensory properties of cookies prepared with corn flour;Bilgiçli N.;Journal of Food Agriculture and Environment,2006

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

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory attributes of wheat bread: a review of influential factors;Journal of Food Measurement and Characterization;2022-12-23

2. Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety;Sustainability;2022-11-01

3. Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread;Journal of Food Quality;2022-06-12

4. Optimization of oxidative improver’s formulation for the wheat flours with different extraction rates;International Journal of Agricultural Science and Food Technology;2022-01-05

5. Evaluation of Oxidation Process by Ozonation and Glucose Oxidase Enzyme on the Degradation of Benzoquinone in Wheat Flour;The Open Biochemistry Journal;2021-12-31