Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

The effects of ferulic acid and transglutaminase (TG) on the properties of wheat flour dough and bread were investigated. Ferulic acid and TG were blended with hard wheat flour at levels of 250 and 2,000 ppm of flour weight, respectively. The addition of ferulic acid reduced the mixing time and mixi...

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Veröffentlicht in:	Cereal chemistry 2009, Vol.86 (1), p.18-22
Hauptverfasser:	Koh, Bong-Kyung, Ng, Perry K.W
Format:	Artikel
Sprache:	eng
Schlagworte:	application rate Biological and medical sciences Cereal and baking product industries dough ferulic acid food additives Food industries food quality Fundamental and applied biological sciences. Psychology mixing mixing time mixing tolerance protein-glutamine gamma-glutamyltransferase texture volume wheat flour
Online-Zugang:	Volltext
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