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Enzymes could improve oat-based gluten-free bread quality.

Publication: Emerging Food R&D Report
Publication Date: 01-NOV-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
There are enzymes that could help improve the quality of oat-based breads. Laccase and protease enzymes can lead to better breadmaking performance and improve the texture of finished bread. Laccases are copper-containing oxidase enzymes that are found in many plants, fungi and microorganisms. Laccase is one of the few oxidoreductases commercialized...

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