Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme
1. Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme

Rahim Rahebi Bardi; Mahsa Tabari; Hamid Tavakolipor

Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 138-146

http://dx.doi.org/10.22059/jfabe.2020.310311.1066

Abstract
  Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting ...  Read More