IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE
Open Access
- 2 April 2009
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 32 (2), 209-223
- https://doi.org/10.1111/j.1745-4557.2009.00246.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular levelFood Chemistry, 2006
- Improvement of the breadmaking quality of rice flour by glucose oxidaseFood Research International, 2004
- Safety evaluation of a hexose oxidase expressed in Hansenula polymorphaFood and Chemical Toxicology, 2003
- Wheat Flour Proteins as Affected by Transglutaminase and Glucose OxidaseCereal Chemistry Journal, 2003
- Effect of the particle size of corn bran on the plasma cholesterol concentration, fecal output and cecal fermentation in ratsNutrition Research, 2001
- Effects of Bran Fermentation on Quality and Microstructure of High‐Fiber Wheat BreadCereal Chemistry Journal, 2001
- Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour‐Water DoughsCereal Chemistry Journal, 1999
- Purification and Characterization of a Hexose Oxidase with Excellent Strengthening Effects in BreadCereal Chemistry Journal, 1998
- Methods for Dietary Fiber, Neutral Detergent Fiber, and Nonstarch Polysaccharides in Relation to Animal NutritionJournal of Dairy Science, 1991
- The ability of chlorine and chlorine-related oxidants to induce oxidative gelation in wheat flour pentosansJournal of Cereal Science, 1988