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

doi:10.1111/j.1365-2621.1999.tb15917.x

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 journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	808-813
Journal	Journal of Food Science
Volume	64
DOIs	https://doi.org/10.1111/j.1365-2621.1999.tb15917.x
Publication status	Published - 1999

Keywords

Baking
Glucose oxidase
Pentosan
Peroxidase
Wheat gluten
Xylanase

Access to Document

10.1111/j.1365-2621.1999.tb15917.x

https://edepot.wur.nl/570771Licence: Taverne

Cite this

@article{c083fca367434348822da236da74859d,

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

keywords = "Baking, Glucose oxidase, Pentosan, Peroxidase, Wheat gluten, Xylanase",

author = "R. Hilhorst and B. Dunnewind and R. Orsel and P. Stegeman and {van Vliet}, T. and H. Gruppen and H. Schols",

year = "1999",

doi = "10.1111/j.1365-2621.1999.tb15917.x",

language = "English",

volume = "64",

pages = "808--813",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley",

}

TY - JOUR

T1 - Baking performance, rheology and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes

AU - Hilhorst, R.

AU - Dunnewind, B.

AU - Orsel, R.

AU - Stegeman, P.

AU - van Vliet, T.

AU - Gruppen, H.

AU - Schols, H.

PY - 1999

Y1 - 1999

KW - Baking

KW - Glucose oxidase

KW - Pentosan

KW - Peroxidase

KW - Wheat gluten

KW - Xylanase

U2 - 10.1111/j.1365-2621.1999.tb15917.x

DO - 10.1111/j.1365-2621.1999.tb15917.x

M3 - Article

SN - 0022-1147

VL - 64

SP - 808

EP - 813

JO - Journal of Food Science

JF - Journal of Food Science

ER -