The Combination of Rhizopus chinensis Lipase and Transglutaminase Affects the Rheology and Glutenin Macropolymer Properties of Frozen Dough

Author:

Tang Xiaojuan1,Wang Feng2,Huang Weining1,Zou Qibo2,Jia Chunli1,Jin Dadi1,Omedi Jacob-Ojobi1,Li Zhibin3

Affiliation:

1. The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

2. Fortune Bakery Co. Ltd., Zhangjiagang, Jiangsu 215632, China.

3. Fujian WheatCity Food Development Co., Ltd., Jinjiang 362200, China.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference45 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash—Basic method. Approved April 13, 1961. Method 44-15.02. Moisture—Air-oven methods. Approved October 30, 1975. Method 46-12.01. Crude protein—Kjeldahl method, boric acid modification. Approved October 8, 1976. Available online only. AACCI: St. Paul, MN.

2. A parametric and microstructural study of the formation of gluten network in mixed flour–water batter

3. In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network

4. Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. I. Biochemical Analysis

5. Rheological properties and baking performance of rye dough as affected by transglutaminase

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