Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR-Reference-Cited by-同舟云学术

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Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR

Published:2016-12-24 Issue:2 Volume:9 Page:247-253
ISSN:1913-2751
Container-title:Interdisciplinary Sciences: Computational Life Sciences
language:en
Short-container-title:Interdiscip Sci Comput Life Sci

Author:

Wang Jinshui,Yue Yuanyuan,Liu Tiantian,Zhang Bin,Wang Zhenlei,Zhang Changfu

Funder

National Key Research and Development Program

National Natural Science Foundation of China

Natural Science Project of Henan Science and Technology Department

Publisher

Springer Science and Business Media LLC

Subject

Health Informatics,Computer Science Applications,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/content/pdf/10.1007/s12539-016-0206-3.pdf

Reference36 articles.

1. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24:165–174

2. Decock P, Capelle S (2005) Bread technology and sourdough technology. Trends Food Sci Technol 16:113–120

3. Katina K, Poutanen K (2013) Nutritional aspects of cereal fermentation with lactic acid bacteria and yeast. In: Gobbetti M, Gänzle M (eds) Handbook on sourdough biotechnology. Springer, New York, pp 229–244

4. Gobbetti M, Rizzello CG, Cagno RD, Angelis MD (2014) How the sourdough may affect the functional features of leavened baked goods. Food Microbiol 37:30–40

5. Coda R, Cagno RD, Gobbetti M, Rizzello CG (2014) Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. Food Microbiol 37:51–58

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1. Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization;Food Bioscience;2024-06

2. Insights into the starch and proteins molecular structure changes of foxtail millet sourdough: Effect of fermentation from grains of cereal to pre-meal;International Journal of Biological Macromolecules;2024-06

3. Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage;Foods;2024-04-30

4. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles;Foods;2024-02-09

5. The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance;Foods;2023-11-20

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