Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield.
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DOI: 10.1021/acs.jafc.6b04955
Abstract: Three lipases with different hydrolysis specificities were tested in a laboratory-scale dough-batter wheat flour separation process in two concentrations. Lipolase specifically hydrolyzed nonpolar flour lipids. At the highest concentration tested, it significantly improved gluten agglomeration… read more here.
Keywords: processing aids; wheat flour; gluten agglomeration; separation ... See more keywords