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...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Taylor & Francis Group
2025-12-01
|
| Rangatū: | International Journal of Food Properties |
| Ngā marau: | |
| Urunga tuihono: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2489490 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|