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International Journal of Food Properties Volume 16, 2013 - Issue 8
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Original Articles

Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality

Gayatri Bahal Flour Milling, Baking and Confectionery Technology Department, CSIR Central Food Technological Research Institute, Mysore, India
,
M. L. Sudha Flour Milling, Baking and Confectionery Technology Department, CSIR Central Food Technological Research Institute, Mysore, IndiaCorrespondence[email protected]
&
P. R. Ramasarma Flour Milling, Baking and Confectionery Technology Department, CSIR Central Food Technological Research Institute, Mysore, India
Pages 1730-1739 | Received 16 Dec 2010, Accepted 11 Jul 2011, Published online: 14 Jun 2013

Citations (17)

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Yaqiang He & Qian Lu. (2015) Increment Kinetics of Acidity in French Bread and Critical Control Point Analysis During Baking and Storage. International Journal of Food Properties 18:12, pages 2614-2623.
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Articles from other publishers (16)

Pasquale Catzeddu, Simonetta Fois, Valentina Tolu, Manuela Sanna, Angela Braca, Ilaria Vitangeli, Roberto Anedda & Tonina Roggio. (2023) Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina. Foods 12:14, pages 2641.
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Ewa Filip, Karolina Woronko, Edyta Stępień & Natalia Czarniecka. (2023) An Overview of Factors Affecting the Functional Quality of Common Wheat (Triticum aestivum L.). International Journal of Molecular Sciences 24:8, pages 7524.
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Garima Madhariya, Shubha Diwan, Ravishankar Chauhan, Nagendra Kumar Chandrawanshi & Pramod Kumar Mahish. 2023. Handbook of Biomolecules. Handbook of Biomolecules 397 418 .
Strahinja Vidosavljević, Jana Zahorec, Nemanja Bojanić, Viktor Stojkov, Dušan Rakić, Dragana Šoronja-Simović & Aleksandar Fišteš. (2022) Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ. Food Science and Technology International, pages 108201322211087.
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Kiana Pourmohammadi & Elahe Abedi. (2021) Enzymatic modifications of gluten protein: Oxidative enzymes. Food Chemistry 356, pages 129679.
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Victor Maignan, Benoit Bernay, Patrick Géliot & Jean-Christophe Avice. (2021) Biostimulant impacts of Glutacetine® and derived formulations (VNT1 and VNT4) on the bread wheat grain proteome. Journal of Proteomics 244, pages 104265.
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Guoguo Lv, Qiuzhen Tian, Fuyan Zhang, Jianhui Chen, Mohsin Niaz, Chunyi Liu, Huiting Hu, Congwei Sun & Feng Chen. (2021) Reduced expression of lipoxygenase genes improves flour processing quality in soft wheat. Journal of Experimental Botany.
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Xikun Lu, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan & Charles S. Brennan. (2021) Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods 10:4, pages 731.
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Sviatoslav Navrotskyi, Gang Guo, P. Stephen Baenziger, Lan Xu & Devin J. Rose. (2019) Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties. Journal of Cereal Science 89, pages 102790.
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Chong Zhang, Pei Wang, Jie Yang, Di Ren, Zhaoxin Lu, Haizhen Zhao & Fengxia Lu. (2019) Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties. LWT 103, pages 1-7.
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Fatma Boukid, Silvia Folloni, Roberto Ranieri & Elena Vittadini. (2018) A compendium of wheat germ: Separation, stabilization and food applications. Trends in Food Science & Technology 78, pages 120-133.
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Cristina M. Rosell & Raquel Garzon. 2018. Food Microstructure and Its Relationship with Quality and Stability. Food Microstructure and Its Relationship with Quality and Stability 217 238 .
Sami Hemdane, Pieter J. Jacobs, Emmie Dornez, Joran Verspreet, Jan A. Delcour & Christophe M. Courtin. (2016) Wheat ( Triticum aestivum L .) Bran in Bread Making: A Critical Review . Comprehensive Reviews in Food Science and Food Safety 15:1, pages 28-42.
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Pak Nam Albert Chan. 2015. Handbook of Food Chemistry. Handbook of Food Chemistry 75 100 .
Sen Ma, Xiao-xi Wang, Xue-ling Zheng, Shuang-qi Tian, Chong Liu, Li Li & Yan-fang Ding. (2014) Improvement of the quality of steamed bread by supplementation of wheat germ from milling process. Journal of Cereal Science 60:3, pages 589-594.
Crossref
Pak Nam Albert Chan. 2015. Handbook of Food Chemistry. Handbook of Food Chemistry 1 20 .

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