Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality
Abstract The effects of the purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana‐rLOX was improved, which is superior to that of dough treated...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-10-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1782 |