EFFECT OF LIPOXYGENASE ACTION ON MECHANICAL DEVELOPMENT OF DOUGHS FROM FAT-EXTRACTED AND RECONSTITUTED WHEAT FLOURS

被引：45

作者：

FRAZIER, PJ ^{[1
]}

BRIMBLECOMBE, FA ^{[1
]}

DANIELS, NWR ^{[1
]}

EGGITT, PWR ^{[1
]}

机构：

[1] SPILLERS LTD,CTR RES & TECHNOL,CAMBRIDGE CB1 2JN,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1977年 / 28卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740280305

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：247 / 254

页数：8

共 14 条

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[3] STUDIES ON LIPIDS OF FLOUR .4. FACTORS AFFECTING LIPID BINDING IN BREADMAKING
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (03) : 129 - &
[4] DRAPRON R, 1974, ANN TECHNOL AGRIC, V22, P353
[5] EFFECT OF LIPOXYGENASE ACTION ON MECHANICAL DEVELOPMENT OF WHEAT-FLOUR DOUGHS
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LEIGHDUG.FA
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[6] OXIDATION OF FREE AND ESTERIFIED LINOLEIC AND LINOLENIC ACIDS IN BREAD DOUGHS BY WHEAT AND SOYA LIPOXYGENASES
MORRISON, WR
PANPAPRAI, R
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (08) : 1225 - 1236
[7] OLIVETO EP, 1972, CHEM IND-LONDON, P677
[8] FREE-RADICALS IN LYSOZYME REACTED WITH PEROXIDIZING METHYL LINOLEATE
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KAREL, M
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 456 - 459
[9] COMPARISON OF SOME LIPOXIDASES AND THEIR MECHANISM OF ACTION
SIDDIQI, AM
TAPPEL, AL
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1957, 34 (11) : 529 - 533
[10] THE DETERMINATION OF FAT PEROXIDE IN SMALL SAMPLES OF THE LEAN AND FATTY TISSUES OF MEAT BY THE FERRIC THIOCYANATE METHOD
SMITH, GH
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1952, 3 (01) : 26 - 31

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