Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality
The goal of this research is to determine the effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fr...
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| Format: | Others |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/33595 http://scholar.lib.vt.edu/theses/available/etd-06152007-133936/ |