Distribution of redox enzymes in millstreams and relationships to chemical and baking properties of flour. [Erratum: 2006 May-June, v. 83, no. 3, p. 315.]

Millstream flours, bran, pollard, and germ fractions were prepared from two Australian and two New Zealand wheat cultivars using a pilot-scale roller mill. The distribution of six redox enzymes in milling fractions and the relationship of the enzymes to baking parameters were investigated. Lipoxygen...

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