Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough-Reference-Cited by-同舟云学术

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Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough

Published:2023-11 Issue: Volume:114 Page:103804
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Lyu Kai,Guo Xiao-Na,Zhu Ke-Xue

Funder

Jiangnan University

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Approved Methods of Analysis, 11th Ed Method 54-10.01. Extensigraph Method, General;AACC,1999

2. Changes in SDS solubility of glutenin polymers during dough mixing and resting;Aussenac;Cereal Chem.,2001

3. Mini review: on the elasticity of wheat gluten;Belton;J. Cereal. Sci.,1999

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

5. Stress relaxation behaviour of moth bean flour dough: product characteristics and suitability of model;Bhattacharya;J. Food Eng.,2010

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