Effects of Enzymes and Oxidizing Agents on Shear Stress Relaxation of Wheat Flour Dough: Additions of Protease, Glucose Oxidase, Ascorbic Acid, and Potassium Bromate

1998 ◽  
Vol 75 (3) ◽  
pp. 331-337 ◽  
Author(s):  
Katarina Wikström ◽  
Ann-Charlotte Eliasson
Keyword(s):  
Ascorbic Acid ◽  
Shear Stress ◽  
Stress Relaxation ◽  
Glucose Oxidase ◽  
Wheat Flour ◽  
Potassium Bromate ◽  
Flour Dough ◽  
Oxidizing Agents ◽  
Wheat Flour Dough ◽  
Shear Stress Relaxation

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

2017 ◽  
Vol 10 (12) ◽  
pp. 2188-2198 ◽  
Author(s):  
Mathieu Meerts ◽  
Helene Van Ammel ◽  
Yannick Meeus ◽  
Sarah Van Engeland ◽  
Ruth Cardinaels ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Rheological Performance

How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

2021 ◽  
Author(s):  
Alice S. Beghin ◽  
Nand Ooms ◽  
Kristof Brijs ◽  
Bram Pareyt ◽  
Paula Moldenaers ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Wheat Flour ◽  
Extensional Rheology ◽  
Flour Dough ◽  
Wheat Flour Dough

scholarly journals Effects of Ascorbic Acid and Related Compounds on Wheat Flour Dough and Starch in Breadmaking.

1992 ◽  
Vol 39 (3) ◽  
pp. 183-187 ◽  
Author(s):  
Li ZHANG ◽  
Yukihiro YAMAGUCHI ◽  
Naofumi MORITA ◽  
Masanosuke TAKAGI
Keyword(s):  
Ascorbic Acid ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Related Compounds

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

2012 ◽  
Vol 56 (3) ◽  
pp. 676-683 ◽  
Author(s):  
A. Turbin-Orger ◽  
E. Boller ◽  
L. Chaunier ◽  
H. Chiron ◽  
G. Della Valle ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bubble Growth ◽  
X Ray ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Micro Tomography ◽  
Kinetics Of
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