Cargando…

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality

The effects of the purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana‐rLOX was improved, which is superior to that of dough treated with ben...

Descripción completa

Detalles Bibliográficos
Autores principales:	Shi, Kexin, Wang, Pei, Zhang, Chong, Lu, Zhaoxin, Chen, Meirong, Lu, Fengxia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590336/ https://www.ncbi.nlm.nih.gov/pubmed/33133546 http://dx.doi.org/10.1002/fsn3.1782

Ejemplares similares

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
por: Shen, Juan, et al.
Publicado: (2022)

Consensus design for improved thermostability of lipoxygenase from Anabaena sp. PCC 7120
por: Qian, Hui, et al.
Publicado: (2018)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality
por: Tian, Boyu, et al.
Publicado: (2021)

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
por: Astiz, Valentina, et al.
Publicado: (2022)

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
por: Jødal, Anne-Sophie Schou, et al.
Publicado: (2021)

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
por: Guardianelli, Luciano M., et al.
Publicado: (2023)

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
por: Atudorei, Denisa, et al.
Publicado: (2021)

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread
por: Avarzed, Enkhtungalag, et al.
Publicado: (2023)

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020)

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
por: Sun, Huaxing, et al.
Publicado: (2019)

Effects of orange peel powder on rheological properties of wheat dough and bread aging
por: Han, Lihong, et al.
Publicado: (2020)

Computational Insights and In Silico Characterization of a Novel Mini-Lipoxygenase from Nostoc Sphaeroides and Its Application in the Quality Improvement of Steamed Bread
por: Xia, Bingjie, et al.
Publicado: (2023)

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
por: Yu, Liwei, et al.
Publicado: (2021)

The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread
por: Naumenko, Natalia, et al.
Publicado: (2021)

Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread
por: Sang, Shangyuan, et al.
Publicado: (2022)

Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties
por: Yang, Lianzhan, et al.
Publicado: (2022)

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality
por: Carboni, Angela Daniela, et al.
Publicado: (2022)

The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
por: Ansari, Fereshteh, et al.
Publicado: (2022)

Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread
por: Liu, Yuanyuan, et al.
Publicado: (2023)

Characterization and Preliminary Application of a Novel Lipoxygenase from Enterovibrio norvegicus
por: Zhang, Bingjie, et al.
Publicado: (2022)

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
por: Zhang, Sheng, et al.
Publicado: (2021)

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
por: Erukainure, Ochuko L., et al.
Publicado: (2016)

New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough
por: Navrot, Nicolas, et al.
Publicado: (2018)

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread
por: Naumenko, Natalia, et al.
Publicado: (2022)

The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat
por: Salmanowicz, Bolesław P., et al.
Publicado: (2012)

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
por: Kotsiou, Kali, et al.
Publicado: (2021)

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
por: Zafar, Tasleem A., et al.
Publicado: (2020)

Greek Landrace Flours Characteristics and Quality of Dough and Bread
por: Skendi, Adriana, et al.
Publicado: (2023)

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
por: Zhang, Min, et al.
Publicado: (2022)

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread
por: Li, Xiaona, et al.
Publicado: (2020)

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
por: Bakare, Adegoke H., et al.
Publicado: (2015)

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties
por: Cacak-Pietrzak, Grażyna, et al.
Publicado: (2021)

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods
por: Xie, Xinyuan, et al.
Publicado: (2022)

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles
por: Kang, Min Jeong, et al.
Publicado: (2021)

Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread
por: Abera, Gidmwork, et al.
Publicado: (2016)

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality
por: Atudorei, Denisa, et al.
Publicado: (2022)

The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough
por: Gil-Humanes, Javier, et al.
Publicado: (2012)

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
por: Musatti, Alida, et al.
Publicado: (2020)

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality
por: Zhang, Yingjun, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_dammahv6brb2dfuhe6m6d4p8ev