Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2019.01.001
Abstract: Abstract Cultivating perennial crops such as intermediate wheatgrass, (IWG) (Thinopyrum intermedium), benefits the environment, e.g. by reducing nitrogen run-off compared to cultivation of annual crops like wheat. However, IWG's ability to form a gluten-network is… read more here.
Keywords: dough conditioners; intermediate wheatgrass; thinopyrum intermedium;
A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15713
Abstract: Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few… read more here.
Keywords: dough conditioners; clean label; aspects individual; mechanistic aspects ... See more keywords