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- Hoseney, R.C., et al. Show all 4 Authors
- Journal of food science 1997 v.62 no.6 pp. 1198-1201
- garlic; encapsulation; mixing; rheological properties; breads; dough
- ... Addition of garlic to wheat flour dough causes it to rapidly break down during mixing but the cause of that effect is unknown. Our objectives were to determine if the effect was present in the clove or due to an enzyme reaction and whether encapsulation would prevent the effect. Scallion and leek also cause rapid breakdown, but to a lesser extent. The dough-weakening effects were similar to effect ...