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New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major redu...

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Detalles Bibliográficos
Autores principales:	Navrot, Nicolas, Buhl Holstborg, Rikke, Hägglund, Per, Povlsen, Inge Lise, Svensson, Birte
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316651/ https://www.ncbi.nlm.nih.gov/pubmed/30545045 http://dx.doi.org/10.3390/antiox7120190

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