Singh, Randhir ; Sheoran, I. S. (1972) Enzymic browning of whole wheat meal flour Journal of the Science of Food and Agriculture, 23 (1). pp. 121-125. ISSN 0022-5142
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Official URL: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.27...
Related URL: http://dx.doi.org/10.1002/jsfa.2740230115
Abstract
Various factors responsible for the extensive browning of dough prepared from the whole wheat meal flour of Mexican wheats have been investigated. The major factors determining this enzymic browning appear to be the high activity of tyrosinase and the concentration of free tyrosine and total phenols present in these wheats.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to John Wiley and Sons. |
| ID Code: | 50061 |
| Deposited On: | 21 Jul 2011 14:36 |
| Last Modified: | 21 Jul 2011 14:36 |
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