Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality

2018 ◽  
Vol 53 (7) ◽  
pp. 1657-1665 ◽  
Author(s):  
Tianliang Zhang ◽  
Qun Cui ◽  
Fengxiang Zhang ◽  
Lili Zhang ◽  
Xia Wang
Keyword(s):  
Glucose Oxidase ◽  
Wheat Flour ◽  
Bread Quality ◽  
Chinese Steamed Bread ◽  
Flour Dough ◽  
Dough Properties ◽  
Wheat Flour Dough ◽  
Steamed Bread

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

2015 ◽  
Vol 64 ◽  
pp. 153-158 ◽  
Author(s):  
Ru Sun ◽  
Zhengmao Zhang ◽  
Xinjuan Hu ◽  
Qinhui Xing ◽  
Wuyan Zhuo
Keyword(s):  
Wheat Flour ◽  
Wheat Germ ◽  
Chinese Steamed Bread ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Steamed Bread ◽  
Bread Properties

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

Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough

2001 ◽  
Vol 78 (6) ◽  
pp. 654-657 ◽  
Author(s):  
K. Autio ◽  
L. Flander ◽  
A. Kinnunen ◽  
R. Heinonen
Keyword(s):  
Wheat Flour ◽  
Bread Quality ◽  
Flour Dough ◽  
Rheological Measurements ◽  
Wheat Flour Dough

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
Sign in / Sign up

Export Citation Format

Share Document