Jump to Main Content
- Colli, Célia, et al. Show all 4 Authors
- Journal of the science of food and agriculture 2008 v.88 no.2 pp. 194-198
- soy flour; texture; wheat flour; porosity; linoleate 13S-lipoxygenase; breadmaking; food quality; flavor; color; breads; food additives; ascorbic acid
- ... BACKGROUND:The interaction between lipoxygenase-active soybean flour (LOX) and ascorbic acid (AA), on colour, rheological and sensory properties of wheat bread was studied with the aim of reducing the applied quantity of additives in bread formulations.RESULTS: The ascorbic acid (0-500 ppm) and active soybean flour (0-1%) mixture improved bread-crumb colour by lowering the yellow hue in a higher p ...