Baking performance, rheology and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes

R. Hilhorst, B. Dunnewind, R. Orsel, P. Stegeman, T. van Vliet, H. Gruppen, H. Schols

Research output: Contribution to journalArticleAcademicpeer-review

97 Citations (Scopus)
Original languageEnglish
Pages (from-to)808-813
JournalJournal of Food Science
Volume64
DOIs
Publication statusPublished - 1999

Keywords

  • Baking
  • Glucose oxidase
  • Pentosan
  • Peroxidase
  • Wheat gluten
  • Xylanase

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