Enzymatic Manipulation of Gluten-Free Breads

Abstract:

Año de publicación:

2009

Keywords:

• Reactions catalyzed by transglutaminase
• Glucose oxidase as structuring agent in gluten-free bread production
• Gluten-free products and enzyme use - scarcely explored
• Enzymes for improving gluten-free dough structure
• Transglutaminase in gluten-free bread production
• Laccase (p-diphenol oxygen oxidoreductase) - another oxidative enzyme
• Gluten-free breads and enzymatic manipulation
• Enzymes as technological aids in food process technology
• Enzymes in extending gluten-free bread shelf life
• Enzymes - dough structuring agents, fresh bread quality improvers, shelf life extension

Fuente:

scopus