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The influence of reducing and oxidising agents on the rheology of wheat flour dough
The effects of a reducing agent (L-cysteine hydrochloride monohydrate), oxidising agents (inactivated dry yeast, L-tyrosine) and other two amino acids (L-threonine and L-tryptophan) on the rheological characteristics of wheat flour dough and its quality were studied. The addition of oxidising age...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Mendel University Press
2008-01-01
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| Colección: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Materias: | |
| Acceso en línea: | https://acta.mendelu.cz/56/5/0163/ |
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