Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality

Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation

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Quality Requirements of Soft Red Winter Wheat for Making Northern-Style Chinese Steamed Bread

(2016) Fengyun Ma et al.   CEREAL CHEMISTRY

Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology

(2016) Micheli Maria Bueno et al.   Food and Bioprocess Technology

Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

(2016) Fan Zhu et al.   FOOD CHEMISTRY

A facile and effective immobilization of glucose oxidase on tannic acid modified CoFe 2 O 4 magnetic nanoparticles

(2015) Seher Altun et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Physicochemical characterization of starch from hexaploid triticale (X TriticosecaleWittmack) genotypes

(2015) Yaeel I. Cornejo-Ramírez et al.   CyTA-Journal of Food

Influence of bread structure on human oral processing

(2015) Jing Gao et al.   JOURNAL OF FOOD ENGINEERING

Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and Chinese Steamed Bread

(2015) Sunan Wang et al.   JOURNAL OF TEXTURE STUDIES

Physicochemical characterization of starch from hexaploid triticale (X TriticosecaleWittmack) genotypes

(2015) Yaeel I. Cornejo-Ramírez et al.   CyTA-Journal of Food

Chemoprotective Effect of Taurine on Potassium Bromate-Induced DNA Damage, DNA-Protein Cross-Linking and Oxidative Stress in Rat Intestine

(2015) Mir Kaisar Ahmad et al.   PLoS One

Influence of ingredients and chemical components on the quality of Chinese steamed bread

(2014) Fan Zhu   FOOD CHEMISTRY

Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour

(2014) Lele Tang et al.   FOOD CHEMISTRY

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

(2014) Pei Wang et al.   FOOD HYDROCOLLOIDS

Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread

(2012) B. Lagrain et al.   Food Biophysics

Attenuation of KBrO3-Induced Renal and Hepatic Toxicity By Cloudy Apple Juice In Rat

(2012) Małgorzata Kujawska et al.   PHYTOTHERAPY RESEARCH

Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas

(2011) Antonietta Baiano et al.   CyTA-Journal of Food

Immobilization of Glucose Oxidase in Alginate-Chitosan Microcapsules

(2011) Xia Wang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of the Addition of Mixtures of Glucose Oxidase, Peroxidase and Xylanase on Rheological and Breadmaking Properties of Wheat Flour

(2010) J.C. Pescador-Piedra et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

(2010) M. Eugenia Steffolani et al.   JOURNAL OF CEREAL SCIENCE

Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates

(2010) J. D. Kouassi-Koffi et al.   RHEOLOGICA ACTA

Potassium bromate content of selected bread samples in Ilorin, Central Nigeria and its effect on some enzymes of rat liver and kidney

(2009) O.B. Oloyede et al.   FOOD AND CHEMICAL TOXICOLOGY

Glucose oxidase: natural occurrence, function, properties and industrial applications

(2008) Chun Ming Wong et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY