Functional Properties of Protease Modified Wheat Flours-Reference-Cited by-同舟云学术

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Functional Properties of Protease Modified Wheat Flours

Published:1997-08 Issue:5 Volume:30 Page:441-447
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bombara N.,Añón M.C.,Pilosof A.M.R.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Milling and baking;Sproessler,1993

2. Proteinase enzymes relevant to the baking industry;Lyoons;Biochemical Society Transactions,1982

3. Cookie and Cracker Technology;Matz,1978

4. Evaluation of the effects of proteolytic enzymes on bread flour properties;Pomeranz;Food Technology,1966

5. Rheological changes in cracker sponges during an 18-hour fermentation;Wu;Cereal Chemistry,1989

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1. Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor;Food Bioscience;2024-06

2. Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust;LWT;2023-11

3. Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour;Applied Food Research;2022-12

4. Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality;LWT;2022-04

5. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2022-01-28

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