✦ LIBER ✦

Rheological properties and baking performance of rye dough as affected by transglutaminase

✍ Scribed by M. Beck; M. Jekle; P.L. Selmair; P. Koehler; T. Becker

Book ID: 113698284
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 799 KB
Volume: 54
Category: Article
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2011.01.012

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of trehalose, transglutaminase,

Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough

✍ Yang Soo Kim; Weining Huang; Guocheng Du; Zhengxing Pan; Okkyung Chung 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 674 KB

Dynamic rheological properties of dough

Dynamic rheological properties of dough as affected by amylases from various sources

✍ Do??an, İsmail S. 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 348 KB

Rheological properties of instant fried

Rheological properties of instant fried noodle dough as affected by some ingredients

✍ Li Juan Yu; Michael O Ngadi 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 158 KB

## Abstract An experiment was set up to investigate the influence of ingredients such as moisture, gum and starch on the rheological properties of instant fried noodle dough. The noodle dough was formulated using a mixture of wheat flour (100%), 0–0.3% guar gum, 0–7.5% starch and 30–42% moisture. T

Dough Properties and Crumb Strength of W

Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

✍ J.A. GERRARD; S.E. FAYLE; A.J. WILSON; M.P. NEWBERRY; M. ROSS; S. KAVALE 📂 Article 📅 1998 🏛 Institute of Food Technologists 🌐 English ⚖ 96 KB

Rheological, microstructural and sensori

Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content

✍ Mastromatteo, Marcella; Guida, Mariangela; Danza, Alessandra; Laverse, Janine; F 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 636 KB

Baking Performance, Rheology, and Chemic

Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes

✍ R. Hilhorst; B. Dunnewind; R. Orsel; P. Stegeman; T. van Vliet; H. Gruppen; H.A. 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 138 KB