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Showing 1 to 1 of 1 for “"Clean label, Enzymes, Baking, Chemical oxidizers"”.
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THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH
… understand the effects of different commercial enzymes in relation to commonly used chemical oxidizers on the dough handling and baking performance of wheat flours used in the baking industry. The use of enzymes is attractive to the baking industry as an alternative to chemical oxidizers as …