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Bread quality and dough rheology of enzyme-supplemented wheat flour
ArticleAbstract: The enzymatic treatment of wheat flours is an interesting alternative for improving their functionalPalabras claves:Bread quality, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusGlucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
ArticleAbstract: Enzymes are used in baking to improve dough handling properties and the quality of baked products. GPalabras claves:Bread quality, Dough rheology, Glucose oxidase, Gluten, Microstructure, proteins, Wheat flourAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M., Lluch M.A., Pérez-Munuera I.Fuentes:scopusEffect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
ArticleAbstract: Proteases in insect damaged wheat disrupt grain protein structure. Transglutaminases catalyse the foPalabras claves:Damaged wheat, dsc, Dynamic rheology, Transglutaminase, viscoelastic propertiesAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusImprovement of dough rheology, bread quality and bread shelf-life by enzymes combination
ArticleAbstract: Present work seeks to systematically analyse the individual and synergistic effects of some gluten-cPalabras claves:Bread quality, Bread staling, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusMicrobial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat
ArticleAbstract: In some wheat-growing countries, considerable quantities of commercial wheat are rendered unusable iPalabras claves:Autores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopus