Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing-Reference-Cited by-同舟云学术

Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing

Published:2008-05 Issue:3 Volume:85 Page:372-378
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Maraschin Christelle¹,Robert Hughes²,Boussard Aline¹,Potus Jacques¹,Baret Jean-Luc³,Nicolas Jacques¹⁴

Affiliation:

1. Chaire de Biochimie Industrielle et Agro-Alimentaire, UMR SCALE 1211, Conservatoire National des Arts et Métiers, 292 Rue Saint-Martin, 75141 Paris Cedex 03, France.

2. Moulins Soufflet, Quai Sarrail BP 12, 10400 Nogent-sur-Seine, France.

3. J. Soufflet S.A., Quai Sarrail BP 12, 10400 Nogent-sur-Seine, France.

4. Corresponding author: Phone: 33 (0)1 40 27 23 85. Fax: 33 (0)1 40 27 20 66. E-mail: nicolasj@cnam.fr

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. Mesure en continu de la consommation d'oxygène de la pâte de farine de blé tendre au cours du pétrissage

2. The composition, rheological properties and breadmaking behaviour of stored flours

3. Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat Flours

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