Effect of chemical oxidizers and enzymatic treatments on the rheology of dough prepared from five different wheat cultivars
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DOI: 10.1016/j.jcs.2019.102806
Abstract: Abstract The use of enzymes is attractive to the baking industry as an alternative to chemical oxidizers, as dough strengtheners, resulting in cleaner labels products (i.e., fewer ingredients). The quality parameters (proximate analysis, flour yield,… read more here.
Keywords: wheat cultivars; chemical oxidizers; rheology; different wheat ... See more keywords