Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

For many years, the baking industry has been using chemical improvers as a way for compensating for flour quality variation due to growing conditions or wheat cultivar. However, the replacement of chemical dough improvers with natural ingredients or processing aids (i.e. enzymes) allows for the prod...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 7 vom: 01. Okt., Seite 614-628
1. Verfasser:	Tozatti, Patricia (VerfasserIn)
Weitere Verfasser:	Hopkins, Erin J, Briggs, Connie, Hucl, Pierre, Nickerson, Michael T
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Wheat breadmaking clean label fungal xylanase glucose oxidase oxidizers Enzymes Oxidants