Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes
The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough made from flour of substandard quality. A response surface methodology using Box-Behnken experimental d...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2014-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691402093S.pdf |