Enzymic browning of whole wheat meal flour

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1972 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 23, pages 121-125 (issn: 0022-5142, eissn: 1097-0010,

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Authors: R, Singh; I S, Sheoran;

doi: 10.1002/jsfa.2740230115

pmid: 4623896

Enzymic browning of whole wheat meal flour

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Abstract

AbstractVarious 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.

Related Organizations

Chaudhary Charan Singh Haryana Agricultural University
India

Keywords

Flour, Color, India, Bread, Isoenzymes, Phenols, Species Specificity, Tyrosine, Mexico, Catechol Oxidase, Triticum

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