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