Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat Flours
- 15 September 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (5) , 595-601
- https://doi.org/10.1094/cchem.1998.75.5.595
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Effect of Mixing Conditions on the Behavior of Lipoxygenase, Peroxidase, and Catalase in Wheat Flour DoughsCereal Chemistry Journal, 1998
- Safety evaluation of a lipase expressed in aspergillus oryzaeFood and Chemical Toxicology, 1996
- Preliminary Kinetic Studies on the Esteratic and Lipolytic Components of a Commercial Wheat Germ LipaseJournal of Agricultural and Food Chemistry, 1996
- Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenaseJournal of Cereal Science, 1986
- Lipid-protein interactions during dough developmentJournal of the Science of Food and Agriculture, 1981
- Verbesserung der Backeigens haften von Weizenmehlen durch die Typ II-Lipoxygenase aus SojabohnenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1980
- The effect of lipoxygenase action on the mechanical development of doughs from fat‐extracted and reconstituted wheat floursJournal of the Science of Food and Agriculture, 1977
- Changes in wheat lipids during mixing and resting of flour-water doughsJournal of the Science of Food and Agriculture, 1974
- Enzymatic oxidations of linoleic acid and glycerol‐1‐monolinoleate in doughs and flour‐water suspensionsJournal of Oil & Fat Industries, 1970
- Thin‐layer chromatography of lipidsJournal of Oil & Fat Industries, 1961