New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

• Hlavní autoři: Nicolas Navrot (Autor), Rikke Buhl Holstborg (Autor), Per Hägglund (Autor), Inge Lise Povlsen (Autor), Birte Svensson (Autor)
• Médium: Kniha
• Vydáno: MDPI AG, 2018-12-01T00:00:00Z.
• Témata: article
• On-line přístup: Connect to this object online.

Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major redu...