Effect of glutens of different quality on dough characteristics and breadmaking performance

Author:

Marchetti Lucas,Cardós Miguel,Campaña Leda,Ferrero Cristina

Funder

FONCYT

CONICET

Universidad Nacional de La Plata

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Approved methods;AACC (American Association of Cereal Chemist),2000

2. Dough and hearth bread characteristics influenced by protein composition, potein content, DATEM and their interactions;Aamodt;Journal of Food Science,2005

3. Transglutaminase-independent binding of gliadin to intestinal brush border membrane and GM1 ganglioside;Alaedini;Journal of Neuroimmunology,2006

4. Identification of several new classes of low molecular weight wheat gliadin-related proteins and genes;Anderson;Theoretical and Applied Genetics,2001

5. Theory of bakery and confectionary;Ashokkumar,2009

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