Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of <i>Bacillus vallismortis</i> Laccase

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of <i>Bacillus vallismortis</i> Laccase

This investigation examined how the <i>Bacillus vallismortis</i> laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in t...

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Bibliographic Details
Main Authors: Xiaoyu Zhu, Shijin Zhang, Luyao Bian, Juan Shen, Chong Zhang, Sivakumar Manickam, Yang Tao, Zhaoxin Lu
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
<i>Bacillus vallismortis</i> laccase
cross-linking
dough
noodle
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/12/22/4146

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