Effect of soybean lipoxygenase on baking properties of wheat flour

被引：0
|
作者：
M. D. Permyakova
V. A. Trufanov
机构：
[1] Russian Academy of Sciences,Siberian Institute of Plant Physiology and Biochemistry, Siberian Branch
来源：
Applied Biochemistry and Microbiology | 2011年 / 47卷
关键词：
Apply Biochemistry; Soybean Flour; Wheat Flour; Loaf Volume; Wheat Dough;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.
引用
收藏
页码：315 / 320
页数：5
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