Articles with "oxidase transglutaminase" as a keyword



Photo by jordanmcdonald from unsplash

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Sign Up to like & get
recommendations!
Published in 2017 at "Food and Bioprocess Technology"

DOI: 10.1007/s11947-017-1986-0

Abstract: The enzymes glucose oxidase and transglutaminase are frequently used to improve the breadmaking performance of wheat flours, as they have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate a… read more here.

Keywords: oxidase transglutaminase; glucose oxidase; performance wheat;