Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
- Author
- STEFFOLANI, M. Eugenia1 ; RIBOTTA, Pablo D1 ; PEREZ, Gabriela T1 ; LEON, Alberto E1
[1] Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC509, 5000, Córdoba, Argentina - Source
Journal of cereal science (Print). 2010, Vol 51, Num 3, pp 366-373, 8 p ; ref : 3/4 p
- CODEN
- JCSCDA
- ISSN
- 0733-5210
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bread Glucose oxidase Pentosanase Transglutaminase Wheat protein
- Keyword (fr)
- Blé Glucose oxidase Pain Panification Protéine Pâte cuisson Qualité Céréale Enzyme Oxidoreductases Produit cuisson Produit céréalier
- Keyword (en)
- Wheat Glucose oxidase Bread Bread making Protein Dough Quality Cereal Enzyme Oxidoreductases Bakery product Cereal product
- Keyword (es)
- Trigo Glucose oxidase Pan Panificación Proteína Masa de panaderia Calidad Cereal Enzima Oxidoreductases Producto panadería Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22865592
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jcs.2010.01.010 
https://dx.doi.org/10.1016/j.jcs.2010.01.010
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