Optimisation of wheat-sprouted soybean flour bread using response surface methodology
نویسندگان
چکیده
منابع مشابه
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 most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength...
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ژورنال
عنوان ژورنال: African Journal of Biotechnology
سال: 2009
ISSN: 1684-5315
DOI: 10.5897/ajb09.707