Oxidation of commercial (a-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

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Oxidation of commercial (a-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

To improve the rheological properties of zein doughs, a-type zein and zein-starch doughs were prepared with the oxidising agents, hydrogen peroxide and peroxidase, which strengthen gluten-based doughs by cross-linking. Hydrogen peroxide and peroxidase increased zein dough extensibility compared to p...

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Bibliographic Details
Main Authors:	Taylor, J., Johnson, Stuart, Njila, S., Jackaman, Connie
Format:	Journal Article
Published:	2016
Online Access:	http://hdl.handle.net/20.500.11937/43821

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