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http://hdl.handle.net/1843/39600| Type: | Artigo de Periódico |
| Title: | Use of transglutaminase in bakery products |
| Authors: | Patrícia Regina Amante Camila Argenta Fante Renato Lins Pires |
| Abstract: | Bread is one of the most consumed foods in the world. Its manufacturing processes move approximately 2% of the Brazilian GDP, being among the six largest sectors of the national industry. One of the factors that impact the yield and manufacture of bakery products is the quality of the flour, which desires a high amount of protein. Transglutaminase is an enzyme that forms cross-links between protein molecules and it has been suggested that it provides strength to wheat flour through the gluten network. Several studies have been conducted, with different methodologies and objectives, in order to study the effects of this enzyme. Thus, the scope of this research was to review the literature about some forms of use of transglutaminase in the food industry, especially noting its use in improving the quality of wheat flour and bakery products. |
| Subject: | Farinha de trigo |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Rights: | Acesso Restrito |
| metadata.dc.identifier.doi: | 10.1080/15428052.2019.1681045 |
| URI: | http://hdl.handle.net/1843/39600 |
| Issue Date: | 2019 |
| metadata.dc.url.externa: | http://https://www.tandfonline.com/doi/full/10.1080/15428052.2019.1681045doi:10.1080/15428052.2019.1681045 |
| metadata.dc.relation.ispartof: | Journal of Culinary Science & Technology |
| Appears in Collections: | Artigo de Periódico |
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