Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets

Whole-wheat flour (WWF) is highly nutritious. However, bran hinders the development of the gluten network and affects the quality properties of whole-wheat products. Lactic acid bacteria (LAB) and cellulase and pentosanase (Cel/Pn) were used to ferment whole-wheat dough sheets (WWDSs) containing bra...

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Bibliographic Details
Published in:	Food science & technology Vol. 205; p. 116521
Main Authors:	Liang, Xiaohui, Hong, Jing, Liu, Boya, Cui, Yu, Zhang, Shuqing, Liu, Chong, Guan, Erqi, Saeed Omer, Saeed Hamid, Hu, Zengyi, Zheng, Xueling
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01.08.2024
Subjects:	bran Bran particle size Cellulase dough endo-1,4-beta-glucanase fermentation Gluten glutenins Homo-fermentative lactic acid Lactobacillus brevis microstructure particle size Pentosanase wheat gluten whole wheat flour Bran particle size Homo-fermentative Pentosanase Cellulase Gluten
ISSN:	0023-6438
Online Access:	Get full text
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