Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Article

Abstract: Enzymes are used in baking to improve dough handling properties and the quality of baked products. G

Palabras claves:

Bread quality, Dough rheology, Glucose oxidase, Gluten, Microstructure, proteins, Wheat flour

Autores:

Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M., Lluch M.A., Pérez-Munuera I.

Fuentes:

scopus