Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough

Authors :: Gerrard, J.A.
Fayle, S.E.
Brown, P.A.
Sutton, K.H.
Simmons, L.
Rasiah, I.
Source :: Journal of Food Science. August, 2001, Vol. 66 Issue 6, p782, 5 p.
Publication Year :: 2001
Abstract: Research is presented concerning the molecular changes which result from the action of transglutaminase in foods. The comparison of proteins extracted from croissant and bread dough treated with transglutaminase and proteins not treated is discussed.

Subjects :: Dough -- Research
Proteins -- Research
Transglutaminases -- Research
Business
Food/cooking/nutrition

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