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

Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough

2012 ◽  
Vol 131 (4) ◽  
pp. 1485-1492 ◽  
Author(s):  
Karolien Decamps ◽  
Iris J. Joye ◽  
Dietmar Haltrich ◽  
Jacques Nicolas ◽  
Christophe M. Courtin ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Glucose Oxidase ◽  
Wheat Flour ◽  
Biochemical Characteristics ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Pyranose Oxidase ◽  
Trametes Multicolor

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

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

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

2021 ◽  
pp. 130543
Author(s):  
Xiaolong Wang ◽  
Pai Peng ◽  
Rudi Appels ◽  
Linpei Tian ◽  
Xiaoyang Zou
Keyword(s):  
Wheat Flour ◽  
Mechanical Treatment ◽  
Flour Dough ◽  
Wheat Flour Dough

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

2018 ◽  
Vol 43 (6) ◽  
pp. e13857 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Adriana Dabija ◽  
Silviu Gabriel Stroe ◽  
Sorina Ropciuc
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Dough Rheological Properties

Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

2018 ◽  
Vol 12 (2) ◽  
pp. 228-245 ◽  
Author(s):  
Silvia Mironeasa ◽  
Mădălina Iuga ◽  
Dumitru Zaharia ◽  
Costel Mironeasa
Keyword(s):  
Wheat Flour ◽  
Particle Sizes ◽  
Rheological Analysis ◽  
Flour Dough ◽  
Wheat Flour Dough

scholarly journals The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar

2018 ◽  
Vol 57 (12) ◽  
pp. 813-827 ◽  
Author(s):  
Mathieu Meerts ◽  
Dries Vaes ◽  
Stefaan Botteldoorn ◽  
Christophe M. Courtin ◽  
Ruth Cardinaels ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Time Dependent ◽  
Flour Dough ◽  
Wheat Flour Dough
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