Enzymatic influence on dough rheology and cookie quality: protease and lipase as functional modifiers
This study investigates the effects of two commercially available enzymes; proteases (Shapeit & Neutrase) and lipases (Lipopan FBG & Lipopan Extra) each at 30, 60, and 90 ppm, on dough rheological properties and cookie quality. Significant gluten breakdown was observed in flour treatment having prot...
Guardado en:
| Autores principales: | , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Taylor & Francis Group
2025-12-01
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| Colección: | International Journal of Food Properties |
| Materias: | |
| Acceso en línea: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2489490 |
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