The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough
Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour. In Syria, about 20 – 25% of improved durum wheat is blended with soft wheat to increase the strength of the flour. Laccase enzyme...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2023-03-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/772088_The_effect_of_laccase_enzyme_addition_to_soft_Syrian_wheat_flour_or_blending_with_durum_flour_on_the_rheological_propertie_en.pdf |