The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour
Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the mo...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/33375 http://scholar.lib.vt.edu/theses/available/etd-06012011-134828/ |