The Bread Dough Stability Improving Effect of Pyranose Oxidase from Trametes multicolor and Glucose Oxidase from Aspergillus niger: Unraveling the Molecular Mechanism-Reference-Cited by-同舟云学术

The Bread Dough Stability Improving Effect of Pyranose Oxidase from Trametes multicolor and Glucose Oxidase from Aspergillus niger: Unraveling the Molecular Mechanism

Published:2013-08-05 Issue:32 Volume:61 Page:7848-7854
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Decamps Karolien¹,Joye Iris J.¹,Rakotozafy Lalatiana²,Nicolas Jacques²,Courtin Christophe M.¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, B-3001 Heverlee, Belgium

2. Laboratoire Industries Agro-Alimentaires, Conservatoire National Des Arts et Métiers, UMR Ingénierie Procédés Aliments 1145 (AgroParisTech-CNAM-INRA), 292 Rue Saint-Martin, F-75141 Paris, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4021416

Reference40 articles.

1. Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality

2. Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb

3. Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment

4. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

5. Tyrosine Cross-Links: Molecular Basis of Gluten Structure and Function

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