Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology-Reference-Cited by-同舟云学术

Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology

Published:2011-09 Issue:5 Volume:88 Page:518-524
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Buche F.¹²,Davidou S.¹,Pommet M.¹,Potus J.¹,Rouillé J.²,Verté F.³,Nicolas J.¹⁴

Affiliation:

1. Chaire de Biochimie Industrielle et Agro-Alimentaire, UMR 1145 Ingénierie Procédés Aliments, Conservatoire National des Arts et Métiers, 292 Rue Saint-Martin, Case 306, 75141 Paris Cedex 03, France.

2. Moulins Soufflet, 7 quai de l'apport Paris, 91100 Corbeil-Essonnes, France.

3. Puratos Group, Industrialaan 25, 1702 Groot-Bijgaarden, Belgium.

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference51 articles.

1. Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles

2. Influences de l'ajout de glucose oxydase et de lipase sur l'évolution de la consistance et de la consommation d'oxygène de la pâte de farine de blé tendre au cours du pétrissage

3. Horseradish Peroxidase-Catalyzed Cross-Linking of Feruloylated Arabinoxylans with β-Casein

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

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

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