Enzymatic influence on dough rheology and cookie quality: protease and lipase as functional modifiers
This study investigates the effects of two commercially available enzymes; proteases (Shapeit & Neutrase) and lipases (Lipopan FBG & Lipopan Extra) each at 30, 60, and 90 ppm, on dough rheological properties and cookie quality. Significant gluten breakdown was observed in flour treatment hav...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2489490 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|