New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major redu...

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Bibliographic Details
Main Authors: Nicolas Navrot, Rikke Buhl Holstborg, Per Hägglund, Inge Lise Povlsen, Birte Svensson
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Antioxidants
Subjects:
wheat
thioredoxin
thioredoxin reductase
baking
redox
dough rheology
Online Access:https://www.mdpi.com/2076-3921/7/12/190

Internet

https://www.mdpi.com/2076-3921/7/12/190

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