Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs-Reference-Cited by-同舟云学术

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Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

Published:2002-11 Issue:3 Volume:36 Page:357-366
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Dunnewind B.,van Vliet T.,Orsel R.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Pentosans and pentosanases in breadmaking;van Oort;International Food Ingredients,1995

2. Oxidases in baking. A review on the use of oxidases in breadmaking;van Oort;International Food Ingredients,1996

3. Effect of hydrogen peroxide on relative viscosity measurements of wheat and flour suspensions;Durham;Cereal Chemistry,1925

4. The pentosans of wheat flour;Baker;Cereal Chemistry,1943

5. ‘Wheat: Chemistry and Technology’;Pomeranz,1988

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1. Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system;Comprehensive Reviews in Food Science and Food Safety;2021-05-30

2. Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour;Innovative Food Science & Emerging Technologies;2020-12

3. Transcriptome analysis reveals that the multiple metabolic pathways were related to gluten polymerization in different quality wheats (Triticum aestivum L.);Food Science & Nutrition;2020-07-11

4. Microbial Xylanases in Bread Making;Encyclopedia of Food Chemistry;2019

5. Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten;Food and Bioprocess Technology;2017-09-05

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