Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten-Reference-Cited by-同舟云学术

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Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten

Published:2023-01 Issue: Volume:109 Page:103590
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zhu Shuyun,Zheng Haitao,Obadi Mohammed,Qi Yajing,Xu Bin

Funder

Jiangsu Provincial Agricultural Science and Technology Innovation Fund

Qinghai Provincial Key Laboratory of Qinghai Tibet Plateau Biological Resources

Science and Technology Program of Suzhou

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

1. Approved Methods of the American Association of Cereal Chemists;American Association of Cereal Chemists (AACC),2000

2. The relation between wheat starch properties and noodle springiness: from the view of microstructure quantitative analysis of gluten-based network;An;Food Chem.,2022

3. Protein network analysis—a new approach for quantifying wheat dough microstructure;Bernklau;Food Res. Int.,2016

4. Determination of SH‐and SS‐groups in some food proteins using Ellman's reagent;Beveridge;J. Food Sci.,1974

5. Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification;Bonilla;J. Cereal. Sci.,2019

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective;Journal of Texture Studies;2024-05-04

2. Folding during sheeting improved qualities of dried noodles through gluten network proteins;Journal of Texture Studies;2024-03-25

3. Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development;International Journal of Food Science & Technology;2024-03-18

4. Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism;Journal of Texture Studies;2023-09-04

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