Kinetics of gluten protein-insolubilisation during pasta processing: Decoupling between time- and temperature-dependent effects-Reference-Cited by-同舟云学术

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Kinetics of gluten protein-insolubilisation during pasta processing: Decoupling between time- and temperature-dependent effects

Published:2019-07 Issue: Volume:88 Page:103-109
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Martin Coline,Morel Marie-Hélène,Reau Adrien,Cuq Bernard

Funder

BPI France through the research program “Defi Ble Dur”

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. AACC International. Approved Methods of Analysis. eleventh ed. Method 44–15.02. Method 66-50.01. St Paul, MN: AACC International.

2. NF V 03-050;AFNOR,1970

3. Improvement of cooking quality of maize pasta products by heat treatment;Abecassis;J. Sci. Food Agric.,1989

4. Influence of extrusion speed, temperature and pressure in the extruder on pasta quality;Abecassis;Cereal Chemestry,1994

5. Influence of the drying temperature on the spaghetti cooking quality;Baiano;J. Food Eng.,2006

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