Glucose oxidase effect on dough rheology and bread quality : A study from macroscopic to molecular level
作者： A. Bonet , C.M. Rosell , P.A. Caballero , M. Gómez , I. Pérez-Munuera
DOI: 10.1016/J.FOODCHEM.2005.07.043
关键词:
摘要: Enzymes are used in baking to improve dough handling properties and the quality of baked products. Glucose oxidase (GO) is an enzyme with oxidizing effect due to the hydrogen …
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