A Study on the Effect of Glucose Oxidase on Improving Wheat Flour Processing Quality
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[1] 张守文,高红岩.A Study on the Effect of Glucose Oxidase on Improving Wheat Flour Processing Quality [J].Science and Technology of Cereals,Oils and Foods,2000,8(4):8-9. [2] 林家永,李歆,封雯瑞.Positive Effect of Glucose Oxidase and Lipase on Wheat Flour Quality [J].Science and Technology of Cereals,Oils and Foods,1999,21(6):3-4. [3] 林家永,李歆,封雯瑞.Positive Effect of Glucose Oxidase and Lipase on Wheat Flour Quality [J].Science and Technology of Cereals,Oils and Foods,2000,8(1):16-18. [4] 张剑,胡道宏,上官丽娟,杨振良.A Study on Effect of Glucose Oxidase on Quality of Dough and Noodle [J].Cereal & Feed Industry,2008(8). [5] WANG Xue-dong,LI Qing-long,ZHANG Sheng-hua,XIA Wen-shui,CHENG Han-ying,NIU Zai-xing.Primary Study on Glucose Oxidase and Potassium Bromate on Denaturing Wheat Flour Protein [J].Food Science,2006,27(1):86-89. [6] DONG bin,ZHENG Xue-ling,WANG Feng-cheng.Effect of Enzyme on Baking Quality of Wheat Flour [J].Cereals & Oils,2005(1):3-6. [7] 王晓曦,曲艺,雷宏,刘鑫,史建芳.Effect of Lipids in Wheat Germ on Flour Quality [J].Cereal & Feed Industry,2009(3). [8] Wang Mengjiang.Effects of Glucose Oxidase on Flour Performance [J].面粉通讯,2007(1):36-37. [9] Wang Xia,Zhu Kexue,Qian Haifeng,Zhou Huiming,Gu Yaoxing.Improvement of Immobilized Glucose Oxidase on Quality of Wheat Flour''''s Baking [J].Food and Fermentation Industries,2008,34(5):66-70. [10] LIU Zhuang,ZHANG Penghui,YAO Yaya,ZHANG Huiyan,OUYANG Lingli,LI Huijing.Effect of Coix Seed Flour on Processing Properties of Wheat Flour [J].Food Science,2018,39(20):99-103. [11] Xu Hong.Study on Improvement of Performance of Flour with Glucose Oxidase [J].Modern Flour Milling Industry,2010,24(1). [12] LI Chang-wen,LIU Yan-qi.Effect of Wheat Flour on Deep-Frozen Dumpling Quality [J].China Western Cereals & Oils Technology,2007,32(6):50-51. [13] Zhao Mei,Xiong Liu,Sun Qingjie.Effect of Microwave Processing on the Quality of Wheat Flour [J].Journal of the Chinese Cereals and Oils Association,2013,28(6):20-24. [14] Zhang Shouwen,Gao Hongyan.Effect of A Compound Flour Conditioner with Glucose Oxidase on Baking Quality of Flour [J].Journal of the Chinese Cereals and Oils Association,2000,15(4):9-13. [15] Wang Xuedong,Li Qinglong,Zhang Shenghua.A Comparative Study Between Glucose Oxidase and Bromate on Improving the Quality of Domestic Bread Flour [J].Journal of the Chinese Cereals and Oils Association,2002,17(5):28-31. [16] Yuan Yongli.Studies on Improvement of Wheat Flour Quality by Glucose Oxidase [J].Cereal & Feed Industry,2007(5):7-8,12. [17] MA Li,LI Yi-he,ZHENG Xue-ling.Effect of Soybean Flour on Wheat Flour and Wheat Flour Products [J].China Western Cereals & Oils Technology,2008,33(1):75-77. [18] Yu Lei,Wang Xiaoxi,Wang Xiufa.Tempering in Wheat Processing and its Effect on Milling Property and Flour Quality [J].Cereal & Feed Industry,2007(10):4-6. [19] LIU Aifeng,WANG Canguo,CHENG Dungong,SUN Zhengjuan,LI Haosheng,SONG Jianmin,CAO Xinyou,ZHAO Zhendong,LIU Jianjun.Quality Characteristics of Waxy Wheat Flour Blending with Non-Waxy Wheat Flour and Its Effect on Noodle-Making Quality [J].Food Science,2017,38(3):94-100. [20] Mathieu Meerts,Helene Van Ammel,Yannick Meeus,Sarah Van Engeland,Ruth Cardinaels,Filip Oosterlinck,Christophe M. Courtin,Paula Moldenaers.Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase,Transglutaminase or Supplementary Gluten [J].Food and Bioprocess Technology,2017,10(12):2188-2198.
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