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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Detalhes bibliográficos
Principais autores: Pavlína Pečivová, Vladimír Pavlínek, Jan Hrabě, Stanislav Kráčmar
Formato: Artigo
Idioma:Inglês
Publicado em: Mendel University Press 2008-01-01
coleção:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Assuntos:
additive
dough
gluten
amino acid
rheology
Acesso em linha:https://acta.mendelu.cz/56/5/0163/
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