Flour treatment agent and Protease

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Flour treatment agent and Protease

Flour treatment agent vs. Protease

Flour treatment agents (also called improving agents, bread improvers, dough conditioners and dough improvers) are food additives combined with flour to improve baking functionality. A protease (also called a peptidase or proteinase) is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds.

Similarities between Flour treatment agent and Protease

Flour treatment agent and Protease have 1 thing in common (in Unionpedia): Cysteine.

Cysteine

Cysteine (symbol Cys or C) is a semi-essential proteinogenic amino acid with the formula HO2CCH(NH2)CH2SH.

Cysteine and Flour treatment agent · Cysteine and Protease · See more »

The list above answers the following questions

What Flour treatment agent and Protease have in common
What are the similarities between Flour treatment agent and Protease

Flour treatment agent and Protease Comparison

Flour treatment agent has 22 relations, while Protease has 111. As they have in common 1, the Jaccard index is 0.75% = 1 / (22 + 111).

References

This article shows the relationship between Flour treatment agent and Protease. To access each article from which the information was extracted, please visit:

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