Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase
Fan Xiao, Xu Zhang, Meng Niu, Xiaoqing Xiang, Yidan Chang, Zizhu Zhao, Licheng Xiong, Siming Zhao, Jianhua Rong, Cuie Tang, Yue Wu
Topics & Concepts
ArabinoxylanGlutenBranFood scienceChemistryCelluloseGlucose oxidasePolysaccharideBread makingWheat glutenWheat flourChemical engineeringBiochemistryOrganic chemistryRaw materialEnzymeEngineeringFood composition and propertiesMicrobial Metabolites in Food Biotechnology