Application | Comment | Organism |
---|---|---|
biotechnology | after fermentation in presence of enzyme, wheat dough has higher resistance to stretching and lower extensibility than control, dough contains more of the smallest and less large air bubbles. Enzyme improves formation of protein network in bread baked from normal or organic flour but at higher dosage causes uneven ditribution | Streptomyces mobaraensis |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Streptomyces mobaraensis | - |
commercial product | - |