Rahim Rahebi Bardi

[ 1 ] - Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...