Oxidative enzymes treat weak flours in order to restore the gluten network of damaged
wheat flour and reduce the economic and technological losses. The present review …

The disrupted gluten structure of infested wheat flours leads to low‐quality doughs unusable
in bread‐making processes. Enzymes are replacing chemical treatments in the food industry …

During breadmaking, a continuous protein network is formed which confers visco-elasticity
to dough. The properties of this protein network are highly dependent on the characteristics …

During breadmaking, wheat gluten proteins form a continuous network which is stabilized by
disulfide bonds and modified by thiol/disulfide interchange reactions. This gluten network …

The nature of disulfide bonds in wheat glutenin and the factors that influence their formation
were investigated by reducing and reoxidizing them under various conditions. The presence …

Gluten protein as one of the plant resources is affected by redox agent. Chemical
modifications by redox agent have myriad advantages mainly short reaction times, no …

Enzymes are used in baking to improve dough handling properties and the quality of baked
products. Glucose oxidase (GO) is an enzyme with oxidizing effect due to the hydrogen …

Enzymes are good tool to modify wheat proteins by creating new bonds between the protein
chains. In this study, the effect of the addition of glucose oxidase (GO) and transglutaminase …

Insoluble gluten was solubilized by proteases (chymotrypsin, papain, Pronase, and pepsin)
or mild acid (0.05 N HCl) treatments. The digests and hydrolysate are turbid, but after …

Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its
applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds …